Pumpkin Red Lentil Dal
Gluten-free, nut-free, soy-free
Ingredients
- 1 tbsp avocado or coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 cups chopped carrots
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 cups dry red lentils, rinsed
- 1 (13.5 oz.) can coconut milk
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 tbsp fresh lemon juice
- 1/2 tsp salt, or more to taste
- Ground black pepper, to taste
- Fresh cilantro, for garnish
- Non-dairy yogurt or coconut cream, optional for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté for about 4 minutes, then add the garlic, ginger, and carrots. Cook for about 5 minutes, or until everything is fragrant and the veggies are starting to soften.
- Add the garam masala, turmeric, cinnamon, cumin, and coriander and stir around for about 1 minute.
- Add the lentils, coconut milk, pumpkin, and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes, stirring occasionally, until the lentils are soft and the mixture is thick (you may add more broth or water if desired for a thinner consistency).
- Stir in the lemon juice, salt, and pepper, to taste. Garnish with cilantro and yogurt/cream, if desired.
- Serve warm with naan and/or cooked basmati rice. Enjoy!