1 tbsp extra virgin olive oil 1 brown onion 2 tbsp fresh ginger, finely grated 2 cloves garlic, crushed 1 tsp chilli powder 1 tsp coriander powder 1 tsp cumin powder 2 tsp garam masala 1/2 tsp ground cardamon 1/2 tsp cinnamon Pinch of nutmeg 1/4 of a pumpkin, seeds and skin removed, diced into bite sized pieces 2 carrots, chopped 2 cups red split lentils 1L vegetable stock 1 x 400g tin diced tomatoes 1 x 400ml tin coconut milk 4 cups baby spinach leaves 3 limes
Add the oil to a large pot and add the onion, spices, garlic and ginger. Cook until the onion has softened.
Add the pumpkin, carrot and lentils and toss to coat in spice mix.
Add the stock and tomato and bring to a simmer. Simmer for 30 minutes and then add the coconut milk and the baby spinach, stir well and cook for another ten minutes.
Squeeze the juice of 2 limes into the dahl and stir. Season to taste.
Divide amongst bowls and enjoy!
SHORT DESCRIPTION
Quick and easy to make, this no-fuss recipe is perfect for a mid-week meal. Packed full of protein, fibre and flavour.
DESCRIPTION
Add the oil to a large pot and add the onion, spices, garlic and ginger. Cook until the onion has softened.
Add the pumpkin, carrot and lentils and toss to coat in spice mix.
Add the stock and tomato and bring to a simmer. Simmer for 30 minutes and then add the coconut milk, stir well and cook for another ten minutes.
Squeeze the juice of 2 limes into the dahl and stir. Season to taste.
Divide amongst bowls and enjoy!
INGREDIENTS
1 tbsp extra virgin olive oil 1 brown onion 2 tbsp fresh ginger, finely grated 2 cloves garlic, crushed 1 tsp chilli powder 1 tsp coriander powder 1 tsp cumin powder 2 tsp garam masala 1/2 tsp ground cardamon 1/2 tsp cinnamon Pinch of nutmeg 1/4 of a pumpkin, seeds and skin removed, diced into bite sized pieces 2 carrots, chopped 2 cups red split lentils 1L vegetable stock 1 x 400g tin diced tomatoes 1 x 400ml tin coconut milk 3 limes
Method
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