This delicious dhal is a perfect vegetarian main
Lentils count as both a protein and a vegetable, which means that when you eat half a cup of lentils you can tick off one of your 5-daily vegetables as well as one serving of protein. Lentils are high in fibre, and half a cup gives you around 25% of your daily fibre needs! Fibre is important to keep your bowel motions regular. Meat and dairy, which don’t contain fibre, can be constipating for some people. Lentils are versatile, cheap and yummy. We believe these are great reasons for lentils deserving a place on your menu. Here is a warming, hearty recipe to help get you started.
Serves: 4
Prep Time: 40min
Ingredients
- 1 tbsp coconut oil
- 1 large onion diced
- 5 cloves of garlic, peeled and whole
- 1 tsp turmeric
- 1 tsp curry powder (Sri Lankan, if possible)
- 1 tsp paprika
- ½ tsp ground black pepper
- 1 tsp dried mustard seeds
- Chilli flakes to taste
- 500mL water
- 1 ½ cups dried red lentils, rinsed and strained (soaked overnight even better!)
- 2 cups of pumpkin, cut into bite-sized cubes
- tbsp of coconut milk or more if you prefer
- 1 cube of vegetable stock
- 2 cups of basmati rice, rinsed and strained (soaked overnight even better!)
- 2 cups of filtered water
Directions
Sauté onion and garlic in coconut oil on medium heat until caramelised. The more caramelised, the better the taste! Add spices and cook for around 3 minutes.
Add filtered water, vegetable stock, pumpkin and lentils to the same pot and cook until the pumpkin is tender and the lentils have softened and split slightly. Add in
Stir in coconut milk and remove from heat.
In another pot, add basmati rice and cups of water. Cook on medium-high for around 4 minutes, stirring regularly. Then put on the lid and bring down to lowest heat, steam until tender.
Serve pumpkin dahl with basmati rice.
