Easy Pumpkin Lentil Dahl (GF, DF, Ve)

#glutenfree #dairyfree #vegan

I absolutely love a good Dahl. So warm, comforting, and flavoursome, whilst also being relatively easy to prepare. This is my go-to when I need to throw together something quick and easy, and the only ingredient you need that isn't a pantry staple is pumpkin (and optional greens of your choice!).

Pumpkin Lentil Dahl

gluten free, dairy free, vegan

yield: 2 SERVES (generous)

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

INGREDIENTS

• 2 tbsp extra virgin olive oil

• 4 cloves garlic

• 2 tsp finely grated ginger

• 2 tsp dry chilli flakes

• 2 tsp wholegrain mustard

• 1 tsp tumeric

• 1/2 (~750g) Kent pumpkin

• 1 cup dry red lentils

• 2-2.5 cups water

• 1/2 bunch kale (or any greens of choice)

• cracked black pepper

• Coconut yogurt (to serve)

INSTRUCTIONS

1. Mince garlic and grate ginger. Peel and cut pumpkin into small cubes. Pull kale leaves from stems and roughly chop. Fine slice kale stems.

2. Heat olive oil in a large saucepan over medium heat. Add the garlic, ginger, chilli, mustard and turmeric and cook until fragrant. Add kale stems and sauté for a few minutes.

3. Add the pumpkin, lentils and water and bring to the boil. Reduce heat to low and simmer for 15–20 minutes, or until the lentils are tender and pumpkin is soft. Stir pumpkin through lentils - they should combine without completely pureeing the pumpkin

4. Remove from heat and stir through the kale leaves until wilted. Season with pepper and serve with coconut yogurt.