Red Lentil & Pumpkin Dahl
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This dahl is all about opening and nourishing your heart.
Full of beautiful Fire Energy balanced out with the comforting creaminess of the pumpkin, this dahl is one of my most delicious and moorish recipes I’ve made.
And I challenge you to be able to only eat one bowl!
Food for me can be so much more then something we need to survive or something that tastes good.
It can feed our body’s, feed our hearts and also feed our souls.
And this dahl, is soul food. Pure Soul Food.
When you eat it I want you to try something……
Take a mouthful and close your eyes, sit quietly and feel where it goes in your body. Feel what it does to you. Does it make you warm? Does it relax you? Does it go to your heart?
Begin to tune in to the magic that ‘Soul Food” can do for us and we can begin to eat in a way that nourishes us on every possible level.
INGREDIENTS(Serves 6 people)
- 2 White Onions
- 3 Garlic Cloves
- 2 Cups of Red Lentils
- 1 Can Organic Chopped Tomatoes
- 1 Butternut Squash or Pumpkin
- 1-2 Tsp each – Cumin, Turmeric, Curry Powder
- 1/2 – 1 1/2 Tsp Cayenne Powder
- 2-3 Bay Leaves
- Sea Salt
- 2 Bunches Coriander
- Rice Syrup to Taste
- 1l Vegetable Stock or Water
– Chop onions and finely slice garlic
– Peel and chop squash into medium sized cubes
– Heat up some oil in a pot and add onions with a good pinch of salt. Leave to cook for a few minutes until onions start turning translucent. Now add garlic
– Add spices (smallest amount first. You can add more later to taste) and mix well. Cook for a few minutes while spices are toasting
– Then add squash and stock or water, just enough to cover
– Add 2 or 4 good pinches of salt, the bay leaves and let it simmer so it mixes in well
– Taste; it should be flavourful. If not season with more salt and another round of spices
– Leave to simmer with the lid on for 15-20 minutes until squash is nice and soft
– Add lentils, chopped tomatoes and add more water to cover. Leave to simmer for another 15-20mins until lentils are soft. Keep adding more water if lentils soak everything up
– Keep simmering until everything has a soft texture
– Final seasoning: what does it need? More spice? Salt? Cumin? Curry Powder?
– After it is the way you want it, add some rice syrup so it has sweetness too
– Turn off the heat. Roughly chop coriander leaves, pulled off the stalks and mix into the dahl. Ready to serve with some brown rice, fresh coriander leaves and a spoon of yoghurt or vegan yoghurt