• Micah

Pumpkin Lentil Dhal

Looking for a healthy meal that can be made with things you can find in your pantry? This vegan recipe is perfect for when your fridge is looking near empty. Right now, the COVID-19 pandemic has taken over news headlines, and as I go through the grocery store, I notice that many people don't know what to make during a quarantine or self isolation. They are stocking up on toilet paper (why is everyone buying toilet paper!?), and bottled water, but possibly neglecting their pantries.

This is a great recipe for using up what you have in the cupboard, without breaking the bank. Red lentils are a shelf stable protein source that will keep you feeling full. This recipe also used canned vegetables, tomatoes and pumpkin, for a healthy meal to make while you're facing time at home.

There's more to the grocery store than meat - try using plant based proteins that will last in the cupboard, like lentils. Unlike other beans, you don't have to soak lentils, making them a quick and easy protein source to enjoy! I love lentil anything, from lentil soup to lentil salad, they are full of the good stuff: fibre and protein.

This Pumpkin Lentil Dhal is definitely on rotation while we're camped out at home!


Pumpkin + Lentil Dhal

Total time: 30 mins

Serves: 4-6

Looking for a budget meal that will clean out the cupboard? Look no further than this fragrant dish, full of flavour, fibre and plant-based protein.


  • 2 tsp ghee or coconut oil

  • 1 tsp cumin seeds

  • 2 tsp curry powder

  • 1 cinnamon stick

  • ½ tsp turmeric

  • 2 thai red hot chilis  (fresh or dried)

  • 1 tsp fresh ginger, grated

  • 2 cloves garlic, minced

  • 2 plum tomatoes, diced, or 1 cup canned, diced tomatoes 

  • 1 medium white onion, chopped

  • 1 c. pumpkin puree

  • 1 ½ c coconut milk (canned)

  • 2 cups water

  • 1 c. split red lentils (dry)


  1. In a large skillet, heat ghee or coconut oil over medium high heat.  

  2. Add cumin, curry powder, and the cinnamon stick, stirring until fragrant.

  3. Add in turmeric, hot chilis, garlic, and ginger.

  4. Add tomatoes and onion, cooking until onion becomes semi-translucent.

  5. Add pumpkin puree, coconut milk and water, bring to a boil and add red lentils, turning the heat down to a simmer.

  6. Simmer for 15-20 minutes or until lentils become soft.


Top with unsweetened yogurt, fresh mint or coriander

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