One-Pot Kumara, Pumpkin & Red Lentil Dahl

Name: One-Pot Kumara, Pumpkin & Red Lentil Dahl
Cuisine: New Zealand
Ingredients: 600 g Orange kumara (cubed); 600 g Pumpkin (peeled & cubed); 300 g Red lentils (dry, rinsed); 400 ml Light coconut milk; 1.2 L Low-sodium vegetable stock; 1 large Onion (finely chopped); each 1 tbsp Garlic & ginger (minced); 2 tsp Ground turmeric; 1 tsp Ground coriander; 1 tbsp Olive oil; from 1 large lemon Fresh lemon juice; 1/2 cup chopped (for serving) Fresh coriander

A recipe from New Zealand.

🇳🇿 New ZealanddahlonePotkumarapumpkinredLentilveganpescatarianlowSodiumlowSalthealthyantiInflammatoryheartHealthycheap

One-Pot Kumara, Pumpkin & Red Lentil Dahl

Nutrition (per serving)

360Calories

16 gProtein

62 gCarbs

8 gFat

10 gSugar

290 mgSalt

Ingredients

600 g Orange kumara (cubed)
600 g Pumpkin (peeled & cubed)
300 g Red lentils (dry, rinsed)
400 ml Light coconut milk
1.2 L Low-sodium vegetable stock
1 large Onion (finely chopped)
each 1 tbsp Garlic & ginger (minced)
2 tsp Ground turmeric
1 tsp Ground coriander
1 tbsp Olive oil
from 1 large lemon Fresh lemon juice
1/2 cup chopped (for serving) Fresh coriander

Method

Heat olive oil in large pot. Add onion, garlic and ginger; cook gently 5 min until softened (no salt added).
Stir in turmeric and coriander for 30 seconds. Add kumara, pumpkin, lentils, coconut milk and low-sodium stock.
Bring to gentle boil, then cover and simmer 25–35 min until lentils and vegetables are completely soft and creamy.
Stir in lemon juice. Taste and adjust acidity if needed. Serve topped with fresh coriander – creamy, low-sodium vegan NZ kumara-pumpkin dahl.