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- Servings:4
- Dish Type:Curries
- Cooking Time:25min
- Preparation Time:10min
Red Lentil & Pumpkin Dahl
- Servings:4
- Dish Type:Curries
- Cooking Time:25min
- Preparation Time:10min
Campbells Product used
Vegetable - 1 Litre
View productIngredients
- 1 tbsp vegetable oil
- 1 brown onion, finely chopped
- 1 tbsp mild curry powder
- 2 tbsp tomato paste
- 1 1/2 cups McKenzie’s dried red lentils, rinsed
- 1 litre (4 cups) Campbell’s Real Stock – Vegetable
- 500 g pumpkin, peeled and cut into 2 cm pieces (400gm peeled)
- Garnish with Coriander leaves
- Serve with yogurt and Naan
Preparation
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.
Step 5
Serve with Naan bread if desired.
