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Home > Recipes > Lentil and pumpkin dahl

Lentil and pumpkin dahl

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Lentil and pumpkin dahl

4.0 / 5 FROM 1

Ingredients

1 cup Red lentils
2 cloves Garlic
2 Tbsp Oil
2 cm Fresh ginger
1 Red chilli
1 tsp Ground turmeric
1 tsp Cumin
500 g Pumpkin
½ tsp Salt

Directions

  1. Place lentils in a bowl. Cover with water, leave for one hour and then drain.
  2. Heat oil in a large saucepan. Add crushed garlic, finely chopped chilli (with seeds removed), grated ginger, turmeric and cumin. Cook for 1 minute, stirring constantly.
  3. Add pumpkin chopped into 2cm pieces and lentils and stir well.
  4. Pour in 3 cups of water and salt. Bring to the boil and then cover and simmer over a low heat for 45 minutes or until pumpkin and lentils are soft. 5. Serve with poppadoms and chutney.
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Comments

  • dvorak11
    dvorak11
    added 256 days ago

    I added chopped bacon mushrooms kale and green peas. I loved the suggestion of serving with chutney. I used a delicious mango chutney from Queensland.

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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