Creamy Red Lentil, Pumpkin & Spinach Dahl

Serves: | Cooking Time:

Protein: 300g split red lentils

From Your Box:

  • 500g pumpkin (cubed)
  • 1 carrot (~100g, diced)
  • 2 celery stalks (~150g, diced)
  • ½ bunch baby spinach

Pantry:

1 onion (optional), garlic, curry powder or paste, 1 can coconut milk (or water/stock)

  1. Sauté onion, garlic and curry powder in oil.
  2. Add pumpkin, carrot, celery and lentils.
  3. Add coconut milk + 1 cup water.
  4. Simmer 20 minutes until lentils are soft.
  5. Stir through spinach until wilted.

Serve with rice.

Go Back