Spicy pumpkin and lentil dahl

By Jamie Humby | Chef

Published 2 December 2024

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diabetes friendly dinner lunch vegetarian

A bowl of yellow dahl filled with chunks of lentils and vegetables.

Bring the heat with our spicy pumpkin and lentil dahl this winter.

This hearty vegetarian meal is perfect for lunch or dinner. Filled with your favourite herbs and spices to stave off the winter blues, this fragrant recipe from Jamie Humby will keep you warm and cosy.

Prep time

15m

Cook time

45m

Serves

4

Ingredients

17

Ingredients

2 tbsp olive oil
1 yellow onion, roughly diced
2 green chillies, roughly diced
4 cloves garlic
1 large ginger, peeled and roughly diced
1 handful coriander stalks and leaves, separated
1/2 cup water
2 tbsp cumin seeds
6 dried curry leaves
2 tbsp coriander seeds
1 tbsp black pepper
1kg butternut pumpkin, cut into 2 or 3cm chunks
500g red spilt lentils
2 tbsp curry powder
2 litres salt-reduced vegetable stock
4 tbsp light Greek yoghurt to serve
Toasted naan to serve (optional)

Method

Step 1:

In a blender, add 1 tablespoon of oil with onion, chilli, garlic, ginger, coriander stalks and water. Blend into a smooth paste and set aside.

Step 2:

In a mortar or spice grinder, add cumin, curry leaves, coriander seeds and pepper. Grind into a powder.

Step 3:

In a large, heavy-based pot on a medium-high heat, add remaining oil and sweat off pumpkin until slightly cooked on the outside (around 5 minutes), stirring frequently as not to burn.

Step 4:

Add lentils, blended mix, spice mix and curry powder, and mix thoroughly.

Step 5:

Add stock and bring to the boil, then reduce to a gentle simmer for 20 to 30 minutes, stirring frequently to avoid sticking.

Step 6:

Break pumpkin pieces up with the back of a wooden spoon. Season to taste if needed.

Step 7:

Serve into large bowls with a dollop of yoghurt, naan and remaining coriander leaves.