Pumpkin and Harissa Dahl
Serves 4
INGREDIENTS
1 tablespoon olive oil
1 large brown onion, finely chopped
2 tsp. finely grated fresh ginger
1 small red chilli, seeded, finely chopped
2 tsp. brown mustard seeds
1 tsp. turmeric
1 tsp. garam masala
1 heaped tbsp. harissa paste
3 vine-ripened tomatoes, diced
300g peeled pumpkin, diced
3/4 cup red lentils, rinsed, drained
To serve*
Avocado, sliced
Alfalfa sprouts
Cherry tomatoes, diced
Coriander leaves
Pepita and sunflower seeds
METHOD
Heat olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add the ginger, chilli, mustard seeds turmeric and garam masala; cook, stirring, for 1 minute or until fragrant.
Add tomatoes to the pan and cook, stirring, for 1 minute. Add the pumpkin and lentils with 2 cups of water, and bring to the boil. Reduce heat to low, stir in harissa paste and simmer for 15–20 minutes, or until the lentils are tender and thick. Season with cracked black pepper.
Serve in a bowl topped with avocado, sprouts, cherry tomatoes and pepita seeds
*You can also serve this with spinach, yoghurt and/or naan bread
