Pumpkin and Lentil Dahl, Darl.
We were out for dinner last week and I asked Indi (who is four and a half) why she doesn't eat meat. She replied "Because I think the meat is still alive". In that moment I was presented with a couple of options. 1. Tell her infact it was actually dead, slaughtered more than likely, and then cooked on a BBQ. Or 2. Pretend I didn't hear.
Relax, her father is far more attentitive and apt at dealing with these sort of scenarios, but I did intervene when I heard him utter the word meatworks. I almost regurgitated my pulled beef also.
Living with a vegetarian is not without its challenges. She is the only child I have ever met who won't eat chicken nuggets and chips. (She also doesn't like chips). I know! (Trust me it is nothing I have done, I'll happily eat her chips). But don't ask her for any of her lentils... You can't make this stuff up.
So we have slowly incorporated vegetarian dishes into our rotation and come to love them. This is a weeknight go-to in our house. I hope it does as well at your home. It's cheap, easy and delicious. Triple win.
Pumpkin and Red Lentils with Rice.
Recipe Type: Dinner
Author: Aleesha Price
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4 portions
150g red lentils
1 brown onion chopped
150g pumpkin cut into squares
1 stick of celery chopped
1 tin tomatoes
1 cup water
1 tablespoon chicken or vegetable stock paste
1 clove of garlic minced
1/2 to 1 teaspoon of garam masala (depending on taste) (optional)
Salt and Pepper
Rice to serve
Soak lentils in enough water to cover
Meanwhile add onion, pumpkin, and celery to a heavy based saucepan, cook for five minutes stirring occasionally on high heat.
Drain lentils from water and add to pan.
Add garlic, garam masala, chicken stock and tomatoes,
Fill empty tomato tin with water and add this to the mix as well
Cook stirring on high for 15mins
Season with Salt and Pepper
Serve with rice