This family friendly dahl is mild and can mashed into a soup consistency for young kids. We add coriander and season with salt and pepper after we have served up the kids portions.
The combination of pumpkin and lentils makes this a nutritious and filling meal for the whole family and its quick and easy to make.
1 Tbsp olive oil
1 onion finely chopped (optional)
2 cloves garlic crushed
1/2 tsp ground turmeric
1 kaffir lime leaf finely chopped (can substitute with a squeeze of lemon or lime juice)
1 tin crushed tomatoes
300g pumpkin peeled and diced
3/4 cup red dried lentils
2 cups water
1 handful baby spinach finely chopped or frozen spinach cube
Sour cream or greek yoghurt to serve
Fresh coriander to garnish (optional)
Heat olive oil in a large pot over medium heat. Fry onion until softened then add garlic, turmeric and kaffir lime leaf or a squeeze of lemon juice and stir together.
Add tomatoes, pumpkin, lentils and water and bring to the boil. Reduce heat and simmer for 20mins or until lentils are tender. Add spinach and cook until wilted.
Season and serve with a dollop of sour cream or plain unsweetened yoghurt and chopped fresh coriander.
You can mash this dahl into a soup consistency for kids and adults alike to enjoy.