Roasted Pumpkin Red Lentil Dhal Recipes

ROASTED PUMPKIN RED LENTIL DHAL RECIPE

Steps:

• Preheat your oven to 200C and place your pumpkin chunks onto a lined baking tray. Drizzle with 1 tbsp olive oil and roast it in the oven for 30-40 minutes or until soft with browning edges. Transfer the soft pumpkin to a blender or food processor and blend until you've got a smooth pumpkin paste. If your blender struggles, add a little bit of water.
• Heat the rest of the olive oil in a large non-stick frying pan, add in the diced onion and sauté for 2 minutes before adding the crushed garlic.
• Add in all of the spices: cinnamon, salt and Madras curry powder and allow for them to toast and become fragrant for 1-2 minutes, then add in the red lentils. Stir and cook in the hot pan for 2 minutes, then add the roasted pumpkin puree and coconut milk and reduce the heat to low. Gradually bring to a simmer whilst stirring regularly, allowing for the red lentils to soak up the liquid.
• Simmer for about 10-15 minutes until the lentils have soaked up the majority of the liquid, your roasted pumpkin dhal should still be creamy at this point - optionally, add a little bit of water until you get the right thick, creamy consistency.
• Serve the roasted pumpkin dhal with a spoonful of coconut yoghurt and fresh coriander.

ROASTED PUMPKIN

Steps:

• Preheat oven to 400 degrees.
• Cut pumpkin in half; scrape out seeds.
• Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
• Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

RED LENTIL & SQUASH DHAL

Steps:

• Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
• Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.