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If you're searching for a dish that embodies warmth, comfort, and nutrition, look no further than Fiery Pumpkin & Red Lentil Dahl. This vibrant and hearty meal is not only satisfying but also packed with essential nutrients, making it a perfect choice for anyone looking to enhance their diet with wholesome ingredients. Combining the natural sweetness of pumpkin with the earthy flavor of red lentils, this dahl delivers a delightful explosion of taste that can easily become a staple in your culinary repertoire.

Spicy Pumpkin & Red Lentil Dahl

Discover the warmth and comfort of Fiery Pumpkin & Red Lentil Dahl, a nutritious meal that's both satisfying and packed with flavor. This vibrant dish beautifully combines the sweetness of pumpkin with earthy red lentils, making it ideal for any dietary preference, as it's vegan and gluten-free. Loaded with essential vitamins and protein, it’s a perfect choice for healthy eating. Easy to prepare and adaptable, this dahl can quickly become a beloved staple in your home. Enjoy a delicious journey into wholesome cooking!
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Ingredients
  

1 cup red lentils, rinsed

2 cups pumpkin, peeled and diced (fresh or canned)

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 green chili, finely chopped (adjust for heat preference)

1 can (14 oz) coconut milk

2 cups vegetable broth (or water)

2 tablespoons olive oil or coconut oil

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon red chili powder (optional, for extra spice)

Salt, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Stir in the minced garlic, grated ginger, and green chili; cook for an additional 2 minutes until fragrant.

    Spice It Up: Add turmeric, cumin, coriander, and red chili powder to the pot. Stir well to coat the aromatics and toast the spices for about 1 minute.

      Add Pumpkin and Lentils: Toss in the diced pumpkin and red lentils, stirring to combine. Ensure the lentils are coated with the spice mixture.

        Pour in Liquids: Add the coconut milk and vegetable broth (or water). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils and pumpkin are tender.

          Blend for Creaminess (optional): If you prefer a creamier consistency, you can use an immersion blender to gently purée some of the dahl in the pot, leaving some chunks for texture. Alternatively, you can transfer it to a blender in batches.

            Final Touches: Stir in salt to taste and the juice of one lime for brightness. Simmer for an additional 2-3 minutes.

              Serve: Ladle the dahl into bowls and garnish with freshly chopped cilantro. Enjoy it hot with rice, naan, or warm pita.

                Prep Time, Total Time, Servings

                  15 minutes | 40 minutes | 4 servings