Spinach, Pumpkin, and Red Lentil Dhal

Author: Jennifer Schmidt Published: November 17, 2022 0 comments

We’ve got one more pumpkin dish to share with you as we approach Thanksgiving Day here in the US, although this is one we’re going to making right on through the winter months because we can’t get enough of it!

Jump to Recipe

This Spinach, Pumpkin, and Red Lentil Dhal is so rich, creamy, and full of flavor. It’s also a whole food plant-based powerhouse meal. The lentils, pumpkin, vegetables, greens, and spices not only taste AMAZING together, they’re providing a ton of nutritional benefit. They bring fiber which, among its many benefits, helps to lower cholesterol and fight cancer and diabetes. They also bring a healthy dose of antioxidants which are proven to be anti-carcinogenic and anti-inflammatory rockstars in the body.

This dish comes together very easily, making it a really great meal for a busy night. It’s also a great make ahead meal that stores and reheats nicely. Pair it with some brown rice and don’t forget the recommended toppings of toasted pepitas, chopped fresh parsley, a squeeze of fresh lemon, and a bit of lemon zest. Be sure to check out the video below to see just how simple this intensely flavorful dish is to prepare.

Print Recipe

Spinach, Pumpkin, and Red Lentil Dhal

This rich, creamy, flavorful dhal is also a whole food plant-based powerhouse meal.

Prep Time5

Cook Time20

Course: Bowls, Comfort Food, dinner, entrees, lunch, one pot

Servings: people

Calories: 560kcal

Ingredients

Dhal

1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
1 tsp turmeric powder
1 tsp ground cardamom
2 cups red onion diced fine
1 cup carrots diced fine
1 cup celery diced fine
3 garlic cloves minced
1 chili pepper diced fine
1 cup red lentils rinsed
13.5 oz can of coconut milk
15 oz can of pumpkin puree
2 cups vegetable broth
1 bunch of spinach washed

Pepita Topping

1 cup pepitas (pumpkin seeds) toasted
1 lemon zested and juiced
1/2 cup parsley chopped fine

Instructions

In a medium pot or large skillet, add all the ingredients, except the spinach and topping mix. Cover and bring to a boil over hight heat. Lower the heat and simmer for 10 minutes or until vegetables and lentils are tender.
Add the spinach, cover, and cook for an additional 5 minutes. Turn off the heat and season to taste with salt and pepper.
In a small bowl, mix the toasted pepitas, parsley, lemon juice, and lemon zest.
Scoop the dhal into bowls over rice or flat bread and top with the pepita, parsley topping.

Video

Notes

I diced the onions, carrots, and celery very fine to cook quickly with the red lentils. If you don't dice the veggies fine then they may be hard in the dish. To avoid this, either dice the veggies fine with a knife or use a food processor.

Nutrition