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Pumpkin Lentil Dhal

Pumpkin Lentil Dhal
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Warm up with this easy and nutritious Pumpkin Lentil Dhal recipe, a comforting and flavorful plant-based dish combining tender red lentils and sweet pumpkin with aromatic spices. Ready in under 40 minutes, it’s perfect for cozy weeknight dinners and suitable for gluten-free and vegan diets.

Ingredients

Scale

Main Ingredients

  • 1 cup red lentils, rinsed
  • 2 cups fresh pumpkin, peeled and cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons cooking oil (such as vegetable or coconut oil)
  • Salt, to taste

Optional Garnishes and Additions

  • Fresh cilantro, chopped
  • Fresh chopped chili or cayenne powder for extra heat
  • Fresh spinach or kale, stirred in at end
  • Lime juice, to brighten flavors
  • Toasted pumpkin seeds
  • Coconut yogurt

Instructions

  1. Prep Your Ingredients: Peel and cube the pumpkin into bite-sized pieces. Rinse the red lentils thoroughly under cold water until water runs clear. Finely chop the onion and garlic, and grate fresh ginger.
  2. Sauté Aromatics: Heat the cooking oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
  3. Add Spices: Sprinkle turmeric, cumin, and chili powder into the pot, stirring constantly. Toast the spices for about 30 seconds to release their aroma without burning.
  4. Combine Lentils, Pumpkin, and Liquids: Add the rinsed lentils and cubed pumpkin to the pot. Pour in the vegetable broth and coconut milk. Stir well to combine all ingredients evenly.
  5. Simmer Until Tender: Bring the mixture to a gentle boil. Reduce heat to low, cover the pot and let it simmer for 25 to 30 minutes, stirring occasionally, until the lentils and pumpkin are tender and the dhal has thickened.
  6. Season and Serve: Taste the dhal and adjust salt and spice levels as desired. Garnish with fresh cilantro and serve warm, optionally with naan bread, basmati rice, or a crisp salad.

Notes

  • Use red lentils for a creamy texture; yellow or green lentils can be substituted but will require longer cooking.
  • Always rinse lentils thoroughly to remove excess starch and avoid a gummy texture.
  • Toast spices lightly just until fragrant to maximize flavor.
  • Adjust the dhal’s consistency by adding extra broth or water if it becomes too thick.
  • Fresh herbs or a squeeze of lime juice added just before serving brighten flavors wonderfully.
  • Canned pumpkin can substitute fresh pumpkin; add during the simmering step.
  • Store leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 3 months.
  • Reheat gently on stove with a splash of water or broth to maintain creamy texture.

Nutrition

Keywords: Pumpkin Lentil Dhal, Pumpkin Dhal, Lentil Curry, Vegan Dhal, Gluten Free Dinner, Healthy Comfort Food, Easy Lentil Recipe

Find it online: https://juliaglam.com/pumpkin-lentil-dhal/