Pumpkin Dhal

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I've been in a haze of reading and researching over the past few days, which means less time with the food and more time with the paperworks and politics that compose trying to get funding via government programs and a Kickstarter Campaign. My little secret over the past few months is that I have been working on adding a new service to Plates for Plants, making a full blown business so that I cna love my passion even more than just through blogging and writing ebooks.

In the next few months, I will be launching a personal chef service here in Vancouver. It will be fully vegan and targetted towards anyone who wants to eat healthy. I'm so in love with this project that it's all I;ve been thinking about over the past while. I want to bring all the recipes, and more, that you see here to people's homes. Most of whom are very busy and don't really have the time to make food or figure out how to eat healthy. But doing this is going to require a bit of help from people, which is where the Kickstarter campaign comes in. I'll have more information over the next couple weeks, so you can check out the Facebook page or Twitter to follow the journey with me.

Back to the food! I made this last week on a chiller day when I was craving some nice warm filling food. It pairs great with rice for a clean high carb meal, or just on it's own. Following the yearly pumpkin craze, this recipe was very good paired with a can of the pureed variety, it added a nice creamy earthy taste that was very complimentary to the lentils and curry flavors.

My favorite foods are curries, I just keep going back to them on a regular basis, never quite making it the same way. There are so many ways to whip up a curry and lentils are a classic way to pair them in a nice thick stew-like pot or warmth and happiness. Indian foods are also packed with already vegan recipes, or some that are easily convertable tot he plant-based diet that you follow.

Pumpkin Dhal A fall take on a Indian soup, this can as spicy or mild as you like. Portions

6 Difficulty

Medium Prep Time

10 Minutes Cooking Time

1 Hour 0 Minutes Ingredients: 1 lbs red lentils

1 can pumpkin puree

1 medium onion - sliced

2 medium carrots - sliced

2 stalks celery - sliced

1 red bell pepper - diced

1.5 Tbsp ginger - minced

2 garlic cloves - minced

1.5 Tbsp curry powder

4 cup water Directions: Water sauté the onions for about 5 minutes then add in the ginger and garlic. Add in the peppers, carrot and celery and cook for 2-3 minutes.

Sprinkle in the curry and let it heat up for about a minute before tossing in the lentils, water or broth and the pumpkin puree.

Let it all cook down for at least 35 minutes. You want the lentils to start breaking down and getting all creamy and soft, add in more water if needed. Taste and adjust seasonings if needed. You can add cooked rice when serving if you're looking for a nice carb kick. I also added a nice zig zag of Sriracha for an extra kick and some green onions for crunch and freshness.

Enjoy!

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