When bad weather hits and it’s cold and miserable outside all you want is a snuggle on the sofa and comfort food that gives you a big hug. This pumpkin and red lentil dhal my friends’ does just that, it hugs you from the inside out.

I bloody love a good dhal it is one of my all-time favorite Indian dishes and they can be so versatile. It pretty easy to make and you only need the one pot so there are fewer dishes to wash up at the end which is a bonus!

To make this pumpkin and red lentil dhal it’s pretty simple. All you need to do is cut up your veggies, pop it all into the pot, stir in your lentils, add the stock, stir in the chopped tomatoes and bob’s your uncle, easy as.

I mean you still have to keep an eye on it and constantly give it a stir to make sure the bottom doesn’t burn. However it’s still chill and you can entertain yourself with some wine and chill beats while you cook.

I love to add a few chilies into my recipe, need my daily dose of chili. You know what they say a chili a day keeps the doctor away – i dunno if they actually say this but chili is good for you! said like King Curtis – “chicken nuggets are good for me” is the actual saying if you were interested (i imagine not but i’m humoring myself). If you don’t get the reference that’s chill just ignore my shit chat.

vegan dhal

If your cooking for mates pair with some roti or naan bread and a few beers! I recommend a good golden beer or a light pinot noir if your keeping with the Indian theme kingfishers are pretty boss.

I like to eat dhal by itself but you can also serve it with rice, cauliflower rice, quinoa, mashed potato(haven’t tried that one but now I just bloody might I’ll report back on whether it’s a hit or miss!). Or whatever else tickles your fancy.

Top it off with some Greek yogurt and some coriander give yourself a high five and let that dhal give you a big hug.

Leftovers can be kept in the fridge for a couple of day. You could probably freeze if you make bulk, however I have not tried to freeze it myself.


Give it a crack, have some fun and most of all keep on cooking good looking.

Love char x

Pumpkin and Red Lentil Dhal

Super Simple pumpkin and red lentil dhal to give you a hug from the inside out.

  • 2 cups of dry red lentils
  • 3 cups of vegetable stock
  • 400 g tin chopped tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped pumpkin
  • 1 whole onion
  • 4 cloves of garlic
  • 3 chilies (optional)
  • 2 tbsps of fresh or ground ginger
  • 2 tbsps Fresh turmeric or ground turmeric
  • 2 cups of spinach
  • 3 tbsps of Fresh coriander
  • 2 tbsp Mustard powder
  • 2 tbsp Curry powder
  • 1 tbsp Garam masala
  • 1 tbsp Paprika
  • Salt + pepper
  • coconut yogurt for topping (optional)

  1. Chop up the onion, garlic, chili, turmeric if your using fresh and ginger and chuck in the pot with heaps of oil and let sweat for 5 – 10 minutes on a low to medium heat. Chop up the rest of veggies whilst those bad boys are a sweating.

  2. Once the onions and all are softened softened add in all the spices and let sweat for further 5 minutes then add in the lentils give it a stir to coat the lentils in the spices mixture.

  3. Chuck in the other chopped veggies give it all stir to mix together and pour in the veggie stock and the chopped tomatoes. Give it a big stir to incorporate all together.

  4. Let simmer for 20 – 30 minutes on a low to medium heat until the lentils and veggies have cooked and have absorbed most of the liquid making sure to give it a stir every so often to ensure that nothing sticks to the bottom of the pan and burns.

  5. After the veggies and the lentils are cooked chuck in the spinach and the coriander give it another stir and let sit on low heat for further 5 -10 minutes.

  6. Top with some coconut yogurt or coconut yogurt and some fresh coriander.

  • Ensure to cook on a low to medium heat on one of the smaller hobs. If you have the temperature to high you will burn the food on the bottom.
  • If your one of those coriander tastes like soap people, then you can omit the coriander. parsley works well too if you wanted to trade in your corri for the parsley.
  • Store in an airtight container in the fridge up to 4 days or can also be frozen for up to 2 months. Heat thoroughly before consuming.