This time, I decided to take part in a food contest, Colors and Autumn Flavors, organized by my blogger friend Epices & Moi. I really enjoyed the Fall season this year in Sweden and had a lot of fun cooking with colorful seasonal ingredients.
Among all the Fall dishes, one is a must in my house. Everytime I’m in a hurry or don’t want to spend too much time in the kitchen, I go for this healthy red lentil dahl. Its colors match perfectly the leaves lying on the ground. Because of the contest, I figured I could add a twist, other ingredients which we directly associate with the season.
Being very influenced by the US lately (even more than usual because of all the crazyness about Thanksgiving’s dinner planning in every house), I went for roasted pumpkin and sprinkled some crushed hazelnuts.
The result: a colorful dish, slightly spicy, and rich with the flavors of the Autumn season. So quick and easy to put together, that it’s ready even before you know it!
Ingredients (serves 4):
- 1 cup red lentils, rinsed
- 1 large onion, finely chopped
- 1 cm ginger, sliced
- 1 tsp strong red curry + 3 tsp medium curry
- 1/2 tsp cumin
- 200g pumpkin, diced
- 100g hazelnuts, roughly crushed
- 1 tsp honey Lune de miel
- 1 tbsp olive oil
- 2 tsp rapeseed oil
- 1 tbsp butter, unsalted
- 1 tbsp chopped coriander leaves
1. Fry onions with olive oil in a large saucepan until they become translucid. Add 1 tsp of strong red curry, then pour the red lentils and stir. Pour 2 cups of cold water and bring to the boil. Reduce heat to medium and simmer for about 10 minutes, while stirring to prevent the lentils from sticking. Don’t hesitate to add some water if needed. Add the remaining spices (curry, cumin, sliced ginger) and stir again. Then season with salt and pepper (it’s very important to season with spices first, otherwise you won’t find the dish spicy enough).
2. In a medium pan, drizzle 1 tbsp of rapeseed oil and toast the hazelnuts for 1 or 2 minutes. Add honey and set aside. In a clean pan, drizzle the remaining rapeseed oil and warm it with the butter. Add the pumpkin dice and stir-fry them on medium-high heat for 8-10 minutes, untill they become tender. Take the pan off the heat, add the hazelnuts to the roasted pumpkin dices and stir.
3. Just before serving, sprinkle the chopped coriander leaves in the red lentil dahl and stir.
4. Serve the lentil dahl in a dish or on each plate, and topp with the roasted pumpkin dice and hazelnuts.