Red Lentil Dahl with Pumpkin – Vegan
A vegan, comforting dahl made with lentils, pumpkin, and warming Indian spices, perfect for fall.
Nutrition Facts
Per Serving: Calories: 434 kcal, Fat: 11 g, Sodium: 333 mg, Carbohydrate: 68 g, Protein: 20 g
Descriptions
This Dahl de Lentilles Corail à la Courge is a rich, creamy, and hearty dish perfect for cooler autumn days. It combines red lentils with butternut squash and a blend of Indian spices to create a flavorful, nutrient-packed meal.
The addition of coconut milk and peanut butter makes this dahl creamy and indulgent while staying vegan and gluten-free. Quick and easy to prepare, this recipe is perfect for a weeknight dinner or meal prep.
Directions
1- In a large sauté pan, heat the olive oil over medium heat.
2- Add the crushed garlic and grated ginger, and cook for 1 minute until fragrant.
3- Stir in the turmeric, cumin, curry powder, and garam masala, cooking for another minute.
4- Add the red lentils, butternut squash cubes, crushed tomatoes, and vegetable broth. Season with salt and pepper, and bring to a boil.
5- Lower the heat, cover, and let simmer for about 10 minutes, until the lentils and squash are tender.
6- Remove the lid and stir in the coconut milk, peanut butter, and lemon juice. Increase the heat and cook for an additional 5 minutes to thicken the sauce.
7- Meanwhile, cook the basmati rice according to package instructions.
8- Gradually add the chopped spinach to the dahl, stirring until it wilts.
9- Serve the dahl hot, with the basmati rice on the side.
Note's
- You can substitute butternut squash with sweet potato or carrots if preferred.
- For an extra boost of protein, serve with a dollop of vegan yogurt or add cooked chickpeas.
- The dahl thickens as it cools; add more broth when reheating for a soupier consistency.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1-inch piece of ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp curry powder
- ½ tsp garam masala
- 1 cup red lentils
- 14 oz butternut squash, cut into ¾-inch cubes
- 14 oz crushed tomatoes
- 2 cups vegetable broth
- 1 ½ cups coconut milk
- 2 tbsp peanut butter
- 2 tbsp lemon juice
- 3.5 oz spinach, chopped
- 1 cup basmati rice, for serving
