In keeping with the spooky season, we thought we would share our brand new heart-warming, autumnal, Pumpkin Dahl dish.
I’m sure you’re all familiar with a ‘No Waste’ pumpkin soup after Halloween – it’s a classic to say the least and of course we all love it. But why not upgrade your pumpkin repertoire!
This Pumpkin Dahl is a total flavour bomb thanks to our aromatic and garlicky Lemongrass & Ginger Spice Paste (aka Firecracker Paste) and is the perfect autumn dish.
Watch the full recipe video here.
1 Large white onion 300g Red lentils Half a jar of Lemongrass & Ginger Spice Paste (aka Firecracker Paste) 1 tin of Coconut Milk 100ml water 300g Pumpkin flesh 200g cheery tomatoes Handful of spinach Start by slicing your onion into fine strips and cooking them in a TBSP of vegetable until golden. Then add half a jar of Firecracker paste and let them combine. Chop up your pumpkin into chunks and place in an oven of 200 degrees for 40 minutes. Add in 300g of red lentils to the onion and Firecracker Paste and mix in well, allowing them to cook together for a few minutes before adding the water and Coconut Milk. Let them cook for 25 minutes before slicing your cherry tomatoes into half and add them to the lentils. Take the pumpkin out of the oven and stir into the Dahl. Lastly add your spinach according to your preference. Serve up and enjoy! 
Ingredients
Instructions