Quick and easy to put together, this colorful red lentil dish is slightly spicy and rich with the fall flavors. It’s also naturally vegan and gluten free!
With this recipe, I’m taking 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. Each time 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 craziness about Thanksgiving’s dinner planning in every house), I went for roasted pumpkin and sprinkled some crushed hazelnuts.
The result: a hearty healthy plant-based dish that warms you up at first bite!
- 1 Tablespoon olive oil
- 1 large onion, finely chopped
- 1 teaspoon strong red curry + 3 teaspoons medium curry
- 1 cup (150g) red lentils, rinsed
- 1 cm ginger, sliced
- ½ teaspoon cumin
- Salt & pepper
- 2 teaspoons rapeseed oil
- ⅔ cup (100g) hazelnuts, roughly crushed
- 1 teaspoon honey
- 1 Tablespoon butter, unsalted
- 1⅓ cup (200g) pumpkin, diced
- 1 Tablespoon chopped coriander leaves
- In a large saucepan, heat olive oil and melt the onion until translucent.
- Add 1 teaspoon 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 10-15 minutes, while stirring to prevent the lentils from sticking. Add some water if needed.
- Add the remaining spices (curry, cumin, sliced ginger) and stir again. Season with salt and pepper*.
- In a medium pan, drizzle one tablespoon 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, until they become tender.
- Take the pan off the heat, add the hazelnuts to the roasted pumpkin dices and stir.
- Just before serving, sprinkle the chopped coriander leaves in the red lentil dahl and stir.
- Serve the lentil dahl, and top with the roasted pumpkin dice and hazelnuts.