Dhal with Chunky Vegies

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Dhal with Chunky Vegies

 

 

You'll find red lentils near split peas in most supermarkets. You can

also use brown, but they require longer cooking time. Kent pumpkin is

also called Jap pumpkin; buy what's on special.

 

 

1 tablespoon (4 tsp) vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon ground coriander

375 g (13 oz) red lentils, rinsed

6 cups vegetable stock

400 g (14 oz) can whole peeled tomatoes

500 g (17 1/2 oz) kent pumpkin, cut into chunks

2 carrots, cut into chunks

150 g (5 1/3 oz) green beans, cut into 5 cm (2 " ) pieces

 

GF pappadums, to serve (optional)

 

 

1. Heat oil in a large saucepan over moderate heat. Cook onion,

garlic, cumin and coriander for 2 minutes, stirring, until fragrant.

Add lentils and stock; bring to the boil. Reduce heat; simmer for 20

minutes.

 

2. Add tomato, pumpkin and carrot. Cook 15 to 20 minutes more until

vegetables are tender. Add beans; simmer for 20 minutes

Serve with pappadums.

 

 

Serves 4.