Pumpkin Dhal

The easiest nourishing dinner recipe. We had the most amazing pumpkins in our garden this year. We ended up eating this Pumpkin Dahl almost every week. It’s also great for batch cooking and freezing.


pumpkin dahl


Serves 4

1 tbsp olive oil

1 onion, diced

1 tbsp ground cumin

1 tsp turmeric

1 tbsp black mustard seeds

¼ pumpkin, diced

½ cup red split lentils

1 cup vegetable stock

400ml canned coconut milk

1 tsp salt

1 tbsp soy sauce

1 tbsp lemon juice  

In a large pan add the olive oil and onion, cooked for 5 minutes until translucent. Add the ground cumin, turmeric, black mustard seeds and pumpkin to the pan and stir until the pumpkin is coated in the spices.

Add in the red split lentils, vegetable stock, canned coconut milk and salt. Cover and leave to cook for 15 minutes.

Add in the soy sauce and lemon juice, stir and cover again for 5 minutes.  

Serve with rice, coriander and chilli.

pumpkin dahl