Red lentil, Pumpkin, Pea & Broccoli Dahl2013-04-29
- Yield : 1 cup
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
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George loved this red lentil, pumpkin, pea and broccoli dahl. Red lentils are a pantry staple in our house – I always have a packet in my cupboard as they are so easy and very quick to cook. What I loved about this recipe was that the red lentils and pumpkin simmered down to a nice smooth mash and the peas and broccoli added a bit of chunk and texture for George to munch on. I even mashed some on my salad sandwich. Charlie was a little skeptical, but he ended up being jealous of my lunch!
Tip: A pinch of tumeric makes this “dahl” adds a boost of colour and makes this “dahl” a little more traditional. You could even try gently frying some finely grated onion and a pinch of cumin for an added flavour boost.
Nutrition Note: Red lentils are a legume, they are high in fibre, protein and carbohydrates and low in salt. Including legumes regularly in your child’s diet has many benefits for their long term health and wellbeing.
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- 1 cup water
- 200 g pumpkin, chopped
- 1/4 cup red lentils
- a pinch of tumeric (optional)
- 1/2 cup broccoli, florets chopped
- 2 tbsp frozen peas
Combine the pumpkin and red lentils into a small saucepan, add the water and bring to the boil. Reduce heat and simmer for 10 minutes, add the broccoli and peas and simmer for a further 5 minutes until the pumpkin and broccoli are soft. -
Fork mash (or puree) and serve. -
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