RECIPE: Pumpkin & Spinach Lentil Dhal
During the chilly winter months, there's nothing better than tucking in to a warming, hearty bowl of goodness like a nourishing veggie-packed dhal! I've adapted this recipe over the past few years to use my favourite veg and spices, but feel free to use whatever you have in your fridge and try mixing it up with different coloured lentils for variety. See the recipe notes for a 15 minute version!
INGREDIENT (serves 4):
1 tbsp extra virgin olive oil
1 brown onion
1 tsp wholegrain mustard seeds
2 tsp garam masala
2 tsp curry powder
2 tsp turmeric
2 garlic cloves or 2 tsp minced garlic
2 tsp ginger
1/4 cup tomato paste
2 cups vegetable stock
2 cups water
1 1/2 cups dried green lentils, rinsed
300g butternut pumpkin, peeled and cubed
1 small head broccoli, chopped into florets
3 cups baby spinach, roughly chopped
2 tbsp fresh coriander
4 serves of cooked rice
Naan bread (optional)
1. Heat oil in a large saucepan over medium-high heat. Add the onion and cook until golden, adding the mustard seeds, garam masala, curry powder, turmeric, garlic and ginger. Cook for around 1 minute or until fragrant.
2. Mix in the tomato paste, then add the stock and 2 cups water. Once you bring it to a simmer, add the lentil and reduce the heat to medium-low. Cover the saucepan and cook for 20 minutes or until the lentils are softening.
3. Add in the pumpkin, replace the lid to cover the saucepan and continue to cook for 5 minutes or until lentils and pumpkin are softened. Add the broccoli and cook for a further 4 minutes.
4. Stir in the baby spinach and cook until just wilted. Add any extra quantities of spice to taste, and season with salt and pepper. Serve the dhal topped with coriander and a side of rice and naan bread (optional).
NOTE: for an express cooking option, cook all ingredients (except the baby spinach and rice) in a pressure cooker on soup setting/for around roughly 15 to 20 minutes depending on your model. Stir in the baby spinach before serving.