Lentil dal has become one of my go-to warming, comforting recipes over the past several years, and this pumpkin spin on my original recipe really takes it to another level during the fall. This meal is filled with fiber-rich vegetables, protein-rich lentils, and aromatic flavors from the anti-inflammatory spices. It is hearty and delicious both fresh and leftover!
The garlicky pumpkin naan is an ideal accompaniment, and can be made in classic form as well as whole wheat, or gluten-free. For busy weeknight dinners, I often make the naan a day ahead, then warm it in the oven and add the garlic butter right before serving with the dal the following day!
Pumpkin Red Lentil Dal
Gluten-free, nut-free, soy-free
Ingredients
- 1 tbsp avocado or coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 cups chopped carrots
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 cups dry red lentils, rinsed
- 1 (13.5 oz.) can coconut milk
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 tbsp fresh lemon juice
- 1/2 tsp salt, or more to taste
- Ground black pepper, to taste
- Fresh cilantro, for garnish
- Non-dairy yogurt or coconut cream, optional for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté for about 4 minutes, then add the garlic, ginger, and carrots. Cook for about 5 minutes, or until everything is fragrant and the veggies are starting to soften.
- Add the garam masala, turmeric, cinnamon, cumin, and coriander and stir around for about 1 minute.
- Add the lentils, coconut milk, pumpkin, and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes, stirring occasionally, until the lentils are soft and the mixture is thick (you may add more broth or water if desired for a thinner consistency).
- Stir in the lemon juice, salt, and pepper, to taste. Garnish with cilantro and yogurt/cream, if desired.
- Serve warm with naan and/or cooked basmati rice. Enjoy!
Garlic and Herb Pumpkin Naan
Gluten-free option, nut-free, soy-free
Ingredients
- 1/2 cup warm water (at 100-110 degrees F)
- 2 tsp sugar
- 1 tsp active dry yeast
- 2 cups all-purpose flour (whole wheat flour and gluten-free 1 to 1 blend also work well)
- 1 tsp fine sea salt
- 1/4 cup pumpkin puree
- 2 tbsp extra-virgin olive oil
- Avocado oil or neutral cooking oil of choice
Garlic and Herb Topping
- 2 tbsp melted vegan butter or olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh cilantro or parsley
Instructions
- Stir together water, sugar, and yeast in a large bowl. Allow to sit for 10 minutes, or until foamy. Add the flour, salt, pumpkin, and olive oil to the bowl. Knead with an electric mixer dough hook (or on a lightly floured work surface with your hands) for 3-5 minutes, until the dough is soft and smooth.
- Place the dough into a large, lightly oiled bowl, cover with a cloth or plastic wrap, and allow to rest in a warm place for 2-3 hours, or until doubled in size.
- Heat a large, heavy skillet over medium heat, and grease the skillet with cooking oil, such as avocado oil.
- Turn the dough out onto a lightly floured surface and use a bench scraper to cut it into 6 or 8 even pieces (depending on your desired size), and shape into balls. Roll each ball into a thin oval shape with a lightly floured rolling pin (or simply press and shape them with your hands).
- Cook, one or two at a time, in the heated skillet, flipping when the top is bubbly and the underside is golden brown, then removing when the second underside is also golden and bubbles are browned.
- Combine the melted butter, garlic, and parsley/cilantro in a small bowl, then brush on top of the warm naan. Garnish with more fresh herbs, if desired. Enjoy!
