Description
A warm and comforting dahl infused with miso and pumpkin, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil (extra virgin)
- 5 cloves garlic, minced
- 2 medium leeks, finely chopped
- 1 jalapeno or serrano pepper, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons grated ginger
- 1 cup pumpkin (canned or fresh, cubed)
- 2 ½ cups bone broth (or veggie broth)
- 1 cup coconut milk (canned, full-fat)
- 1 cup dried red lentils
- ¼ cup fresh chopped sage
- Juice from 1 lime
- 2 tablespoons miso paste
- 2 tablespoons water
- Black pepper to taste
- 1 teaspoon maple syrup
- Salt to taste
- 2 cups fresh spinach
- Greek yogurt (for topping)
- Toasted sourdough or naan (for dipping)
Instructions
- In a large soup pot or deep skillet, heat olive oil over medium heat. Add leeks and jalapeno, sauté for about 5 minutes.
- Stir in garlic, cumin, coriander, turmeric, and ginger; sauté for another 5 minutes.
- Add pumpkin, broth, coconut milk, and lentils; mix well.
- Bring to a gentle simmer for 15-20 minutes until lentils are tender.
- Fold in spinach, allowing it to wilt.
- Whisk miso and water together; stir into dahl.
- Season with lime juice, maple syrup, salt, and pepper to taste, and serve warm with yogurt and bread.
Notes
Use fresh, high-quality ingredients for the best flavor. This recipe can easily be made gluten-free and vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: dahl, vegan, pumpkin, lentils, cozy, comfort food
