Skip to content

Spiced Red Lentil Dhal

Ingredients for 4

  • 400 g Hokkaido pumpkin (seeds removed and cut into sliced)
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 medium onion (chopped finely)
  • 1 medium carrot (chopped finely)
  • 1 bunch coriander (leaves picked and stems chopped)
  • 5 cm fresh ginger (finely chopped)
  • 2 garlic gloves (crushed)
  • 2 tsp mustard seeds
  • 1 tsp ground turmeric
  • 150 g red lentils
  • 500 ml vegetable stock
  • 500 ml water
  • 1 cinnamon stick


  1. Preheat oven to 200 degrees.
  2. Line an oven try with backing paper and place pumpkin with 1 tbsp olive oil in the oven for 30 minutes.
  3. Process pumpkin until smooth.
  4. Meanwhile, roast cumin and coriander in a large pan over medium heat for 1 minute.
  5. Place roasted cumin and coriander in a peste and ground until smooth.
  6. Heat 1 tbsp olive oil in the same pan over high heat. Cook onions and carrots until soft.
  7. Add coriander stems, ginger, garlic, mustard seeds, turmeric and ground spices and stir for 1 minute.
  8. Add lentils, stock, water, pumpkin puree and cinnamon stick and bring to a boil. Reduce heat to medium-heat and simmer for 30 minutes and stirring from time to time.
  9. Serve dhal with naan bread or basmati rice.