Cut evenly
Small pumpkin cubes soften at the same time as the red lentils. Larger pieces need extra cooking time.
Indian-inspired Recipe
Pumpkin and red lentil dal with spinach
This autumn dal is inspired by Indian cooking. Red lentils form a creamy base, soft pumpkin cubes add texture and spinach brings a touch of green.
Total time
40 min
Calories
408 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Autumn warmth in one pot
Seasonal pumpkin and quick-cooking red lentils make a comforting meal. Ginger, cumin and turmeric add warm flavour, while a little coconut milk rounds out the sauce. The mild base can be made spicier and needs no extra side dish.
One-Pot Recipes
Autumn Recipes
Indian Recipes
Pulses
Recipe
Pumpkin and red lentil dal with spinach
A mild vegan dal with pumpkin, red lentils and baby spinach, gently enriched with coconut milk and cooked in one pot.
Ingredients
3 servings
Method
-
1
Prepare the pumpkin and lentils
Rinse the lentils thoroughly in a sieve. Wash the pumpkin and cut into 1.5 cm cubes. Finely chop the onion, garlic and ginger. Wash and drain the spinach.
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2
Cook the aromatics
Heat the oil in a saucepan. Cook the onion over medium heat for 4 minutes. Add the garlic, ginger, cumin and turmeric and stir for 1 minute without browning them.
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3
Simmer the dal
Stir in the pumpkin, lentils, coconut milk and water. Bring to a boil, then simmer partly covered over low heat for 18 minutes. Stir from the bottom several times. The pumpkin and lentils must be tender; add a small splash of water if needed.
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4
Add the spinach
Stir in the spinach and salt and cook for 2 minutes until the leaves have wilted. Add the lemon juice. The dal should fall thickly from a spoon; divide between bowls and serve hot.
Kitchen know-how
Tips for Pumpkin and red lentil dal with spinach
Adjust the texture
The dal thickens as it stands. Loosen it with a little hot water before serving if needed.
Variations
How to adapt this recipe
Replace the baby spinach with the same weight of finely sliced chard leaves and cook until tender. Cook firm stems separately for longer with the pumpkin.
For a spicier version, cook a little chilli with the spices. The base recipe is deliberately mild.
Nutrition per serving
408kcal
40.1 gCarbohydrates
20.0 gProtein
16.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin and red lentil dal with spinach
Yes. Wash the pumpkin thoroughly and remove damaged areas. Its thin skin softens during simmering when cut into small cubes.
No. Cook red lentils directly after rinsing. Do not substitute brown or green lentils without adjusting the cooking time.
Stir in hot water a little at a time until it reaches the texture you want. Heat thoroughly again and adjust the seasoning if needed.
The dal is calculated as three generous servings without a side dish. Serve rice or bread if you like; these sides are not included in the nutritional values.
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