If you love Indian spices like I do, you absolutely must try this lentil dahl. Some call it that, others dal without the ‘h’, or is it dhal? No matter, it’s a delicious red lentil curry to which I have added other seasonal vegetables: pumpkin and cauliflower. Of course, this is a very light version of the classic recipe and can be enjoyed as a complete one-pot meal, very nutritious and also perfect for those following a vegan diet.
Moreover, it’s an easy recipe and also quick to prepare. We licked our lips here at home, even though pumpkin and cauliflower aren’t exactly the Dutch’s favorites. Let’s see how to prepare it!
You’ll find some similar soup recipes here:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients
- 5.6 oz dried split red lentils
- 2 tsp extra-virgin coconut oil (or extra-virgin olive oil, 2 measuring teaspoons)
- 1 pumpkin (small or a large slice)
- 1 small cauliflower (or half a large one)
- 1 clove garlic
- 1 onion
- 1 red chili (adjust to taste)
- 1 tsp curry
- 1 tsp turmeric
- 1 tsp ground ginger
- 2 tsp broth cube (granular vegetable)
- 2 cups water
- to taste salt
- to taste pepper
- 2 sprigs fresh coriander (or parsley)
- Points per serving = 7 WW points
Tools
- Cutting Board
- Knife
- Pot
- Wooden Spoon
Preparation
First, prepare all the ingredients: rinse the lentils well, peel and chop all the vegetables, and measure the spices.
In a large pot, sauté the oil with the chili, garlic, onion, and spices: add some water if it dries out too much. After a couple of minutes, add the pumpkin and let it absorb the flavors, then add the cauliflower and mix well. Cook for a few minutes.
Add the lentils, water, and granular broth cube, cover and simmer gently for about 20 minutes.
Check that the vegetables are cooked and season with salt and pepper to taste.
And here is our lentil dahl, very fragrant and full of vegetables that nourish and fill you up at the same time. For decoration, add some chopped fresh coriander or parsley and a few slices of chili.
How good is it? I love it! And lentils, pumpkin, and cauliflower are perfect for curry, a classic in vegan cooking. Plus, it’s only 7 Weight Watchers points for this one-pot meal, leaving room for something else at dinner. Shall we make it?
Enjoy your meal, everyone!
by Giovanna Buono
Storage
You can prepare the lentil dahl in advance and keep it in the fridge for 4 days, it will be even better. Additionally, you can freeze it for 4 months. Once thawed, heat it well, possibly adding a little water.
You can prepare the lentil dahl in advance and keep it in the fridge for 4 days, it will be even better. Additionally, you can freeze it for 4 months. Once thawed, heat it well, possibly adding a little water.
Can I eat this dish as a single meal?
Of course, you can, but if you want you can also add rice or accompany it with some bread croutons.
Of course, you can, but if you want you can also add rice or accompany it with some bread croutons.
Can I use another type of lentil?
Yes, but if you use a type of unhulled lentil, the cooking time will be longer.
Yes, but if you use a type of unhulled lentil, the cooking time will be longer.
