Pumpkin and Lentil Dahl
A twist on usual dahl recipes that rely on a tomato base. For kids who need grain-free, easily digestible carbohydrates (which help them gain weight), this can work well, as long as the lentils are cooked long enough to be very soft, about 2 hours. This recipe uses garlic salt instead of raw garlic, which seemed too pungent with the pumpkin. For meat eaters, this dish is good with chicken apple sausage like Applegate brand (GF, CF, organic). For vegetarians, if grains work, a black rice paired here is hearty and delicious. Makes 6 generous servings or 8 smaller ones.
Servings Prep Time
6-8people 30minutes
Cook Time Passive Time
1-2hours 1-2hours
Servings Prep Time
6-8people 30minutes
Cook Time Passive Time
1-2hours 1-2hours
Ingredients
Instructions
  1. Place uncooked lentils in pot with broth, bring to low simmer. Add the cider vinegar and cook for about 30 minutes, or until they begin to soften.
  2. While lentils are cooking, prepare your vegetables: Chop potato, cauliflower, onion, and ginger root.
  3. After lentils are softened, add potatoes, coconut milk, and canned pumpkin. Cook for 20 minutes more.
  4. Once potatoes are softening after about 20 minutes, add chopped cauliflower, onion, and ginger root. Add the spices ( turmeric, curcumin, and garlic salt) now too.
  5. Cook until vegetables are soft, adding more broth if needed. I usually let this simmer for 2-3 hours and longer is fine too, as long as the dahl does not dry out or burn. Stir in maple syrup and serve.