Pumpkin and Spinach Dhal
Ingredients
- 1 Tbsp sesame oil
- 1 red onion, finely chopped
- 4 garlic cloves, crushed
- thumb-sized piece ginger, peeled and grated
- 1 red chilli, finely chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- ¼ Jap pumpkin, peeled and cut into even chunks
- 250g red split lentils, rinsed and drained
- 600ml low sodium vegetable stock
- 200g baby spinach
- Greek yoghurt, to serve
Method
1. Heat sesame oil in a large saucepan with a lid.
2. Add red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
3. Add garlic, ginger and red chilli, cook for 1 minute.
4. Add turmeric and cumin and cook for another minute.
5. Turn up the heat to medium, add pumpkin and stir everything together so the pumpkin is coated in the spice mixture.
6. Add red lentils, vegetable stock.
7. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the pumpkin is still holding its shape.
8. Taste and adjust the seasoning, then gently stir in the baby spinach until wilted.
9. Divide among serving bowls and serves with a dollop of Greek yoghurt.