Red Lentil and Pumpkin Dal


This pumpkin dal recipe is wonderfully seasonal, it’s perfect for cold autumn nights served alongside pillowy rice, a dollop of yogurt and a sprinkle of coriander. You can easily swap the pumpkin for butternut squash just increase the cooking time if needed. Enjoy!

Serves 6


3 tbsp rapeseed or sunflower oil

1 large onion, finely chopped

500g sweet pumpkin or butternut squash, peeled and deseeded and cut into 2.5cm chunks

150g tomatoes, chopped

3 cloves garlic, crushed

2 tsp dried chilli flakes

3cm piece ginger, peeled and grated

2 tsp ground cumin

½ tsp ground turmeric

225g red lentils

750ml vegetable stock

3 tbsp chopped coriander



  1. Heat half the oil in a heavy-bottomed pan and fry the onion until it is golden brown. Meanwhile heat the rest of the oil in a frying-pan and sauté the pumpkin pieces until they are golden all over.
  2. Add the tomatoes to the onion and cook for a further four minutes, then add the garlic and spices and cook for two minutes, stirring a little.
  3. Now add the lentils and pumpkin to the onions and pour on the stock. Season – this needs plenty of salt – and bring to the boil.
  4. Turn down the heat and cook for 15 minutes, until the lentils have collapsed and the pumpkin is tender. The mixture should be thick. Check the seasoning.
  5. Serve with rice, plain yogurt and the coriander.

Click here for an autumnal comforting pumpkin soup

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