Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt add more as needed for taste preferences
- 1 can reduced fat coconut milk
- 1 can lentils, drained and rinsed
- 1 can pumpkin puree (plain - not spiced)
- 1 cup low sodium vegetable broth
- 1-2 cups baby spinach
- cooked rice or naan, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté it for 3-5 minutes until it softens and starts to become translucent.
- Add the garlic and ginger; sauté until they start to soften and are fragrant, about 1 minute.
- Add the turmeric, cumin, coriander, paprika, pepper, and salt; cook for about 30 seconds, stirring in and heating the spices.
- Stir in the coconut milk, lentils, pumpkin puree and broth; mix well. Simmer for 10-15 minutes, uncovered, until the dhal has slightly thickened. Taste to determine if you need any additional salt or pepper. Toss in the spinach at the end and stir it in so that it starts to wilt in the heat.
- Garnish with cilantro and serve with rice or naan.
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 22g | Protein: 7.5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 681mg | Potassium: 350mg | Fiber: 7.5g | Sugar: 7g | Vitamin C: 15.5mg | Calcium: 5.5mg | Iron: 15mg
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