Red lentil pumpkin dahl with rosemary rice, kale and tahini

The recipe for the dahl:

1 tbsp extra virgin olive oil

2 tbsp curry powder

1 tbsp turmeric

2 tbsp sweet paprika

1 tbsp red chilli flakes (more if you want it spiccyyyy)

300g red split lentils

1 400ml can diced tomatoes

1 400ml can coconut milk

700ml vegetable stock

265g broccoli, chopped

640g pumpkin, chopped

1. In a large saucepan, heat oil and saute pumpkin and broccoli without browning.

2. Add curry powder, turmeric, sweet paprika, red chilli flakes, coconut milk and stock to veg. Stir and combine together and bring to boil then simmer for 15 mins.

3. After 15 mins, add split lentils and cook for 10 mins.

Serve with rice or whatever ya want and Enjoy!!!

This was excellent for freezer meal prep!!!

*Second photo is the same dahl with plain brown rice