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Spinach and Pumpkin Dhal

A delicious vegetarian option that will leave you feeling satisfied.

Time
45
Serves
4
Calories
317

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 1 tsp mustard seeds
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup tomato paste
  • 2 cup vegetable stock
  • 200 g, green/brown lentils
  • 300g butternut pumpkin, cut into 1cm cubes
  • 1 cup frozen peas
  • 280g baby spinach
  • 25g coriander

Method

  1. Heat the oil in a large non-stick saucepan over medium-low heat. Cook the onion for 2-3 minutes or until soft. Add the garlic, ginger and spices and cook for a further 1 minute.
  2. Add the tomato paste, stock and lentils to the pot. Stir well and then cover. Reduce to a simmer and cook for 15-20 minutes, stirring regularly and adding water in small increments if all of the liquid begins to absorb.
  3. Add the pumpkin and cook for a further 10 minutes, stirring regularly.
  4. Stir through the peas and spinach until spinach begins to wilt. Sprinkle coriander over dish to serve.