Name: Red Lentil and Pumpkin Dahl
Prep time: 10 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 1 tbs vegetable oil; 1 brown onion, finely chopped; 1 tbs mild curry powder; 2 tbs tomato paste; 1 1/2 cups McKenzie’s Red Split Lentils, rinsed; 1 litre Vegetable Campbell’s Real Stock; 500 g pumpkin, peeled and cut into 2 cm pieces (400 g peeled); Garnish with Coriander leaves; Serve with yogurt and Naan

Red Lentil and Pumpkin Dahl

Serves 4

Prep 10 mins

Cook 25 mins

1 tbs vegetable oil 1 brown onion, finely chopped 1 tbs mild curry powder 2 tbs tomato paste 1 1/2 cups McKenzie’s Red Split Lentils, rinsed 1 litre Vegetable Campbell’s Real Stock 500 g pumpkin, peeled and cut into 2 cm pieces (400 g peeled) Garnish with Coriander leaves Serve with yogurt and Naan

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and curry powder and cook, stirring, for 1–2 minutes.

Step 2

Stir in the tomato paste, lentils, vegetable stock and pumpkin. Bring to the boil.

Step 3

Reduce heat and simmer uncovered for approximately 20-25 minutes, stirring occasionally, until the lentils are soft, and the pumpkin is tender.

Step 4

Remove from heat, spoon into bowls and top with coriander and yogurt. Serve with Naan bread if desired.

McKenzie’s Products

McKenzie’s Australian Red Split Lentils 1kg

View Product

Cook Mode Prevent screen from sleeping

Red Lentil and Pumpkin Dahl