Pumpkin And Red Lentil Dal
Pumpkin isn’t an ingredient only used in seasonal lattes! This eye-catching dal soup is packed with chunks of the orange squash, which get melt-in-your-mouth tender as the broth simmers on the stove. Featuring hearty lentils and Indian-inspired spices, you’ll love the depth of flavor that floods your senses with every bite.
Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a fan of pumpkin? An equal amount of butternut, acorn, or delicata squash will also work in this red lentil dal.
INGREDIENTS
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cup finely chopped onion
- 1 jalapeño chile, seeded and finely chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 small pumpkin (2 lb.), peeled, seeded, and cut into ¾-inch pieces (5 cups)
- 1 cup dry red lentils
- 1 cup coarsely chopped tomato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 2 tablespoons lime juice
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 cup chopped fresh spinach
INSTRUCTIONS
- In a large skillet cook mustard and cumin seeds over medium 2 to 3 minutes or until toasted and starting to pop. Reduce heat to medium-low. Add onion, jalapeño, ginger, and garlic; cook and stir about 10 minutes or until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add the next seven ingredients (through paprika) and 5 cups water; stir well. Cover and cook about 20 minutes or until lentils are just tender. Stir in lime juice, salt, and black pepper. Sprinkle with spinach just before serving.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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