Slow Cooker Pumpkin, Lentil and Tomato Dahl

How to make  Slow Cooker Pumpkin, Lentil and Tomato Dahl

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 3 cups pumpkin, peeled and diced
• 1 cup Just Organic red lentils, rinsed  
• 1 onion, diced
• 2 tsp Stonemill crushed garlic  
• 1 tsp Stonemill crushed ginger
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 can (400 ml) Asia Specialties coconut milk  
• 1 tsp Stonemill turmeric
• 1 tsp Stonemill cumin
• 1 tsp Stonemill sweet paprika
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste  
• 3 cups water
• 2 cups The Fresh Salad Co baby spinach
• 4 slices Bakers Life gluten free wholemeal loaf, toasted, to serve

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
2. Add the crushed garlic and crushed ginger. Cook for 1 minute until fragrant, then transfer to the slow cooker.
3. Add pumpkin, red lentils, turmeric, cumin, sweet paprika, salt and pepper to taste.
4. Pour in the coconut milk and water. Stir gently to combine.
5. Cover and cook on low for 6 hours, or until the pumpkin is soft and the lentils have broken down into a creamy dahl. Give it a stir halfway through to stop the lentils from sticking to the sides of the slow cooker.
6. Stir in the baby spinach until wilted.
7. Serve warm with toasted slices of Bakers Life gluten free wholemeal loaf.

Tip

• For extra creaminess, add some mashed pumpkin, sour cream, and coriander into the dahl before serving.
• Consider adding 1–2 tsp curry powder as an optional variation if you would prefer more depth of flavour.