It’s a funny thing trying to get an ‘all veggie’ meal into a meat-loving husband. Mine, for one, will eat a veggie meal but boy, oh boy, sometimes it takes all my creative energy to make it still seem like ‘dude food’. That’s where this easy dahl recipe comes in. It’s thick, it’s chunky and it’s seriously YUM!
In fact, our whole family LOVES a good dahl – my two little guys included. I’ll often make a double batch and freeze it in containers for the lunchboxes or pop a sheet of puff pastry over the top and serve it as a veggo pie. We’ve even had it for brekkie with a runny egg smooshed on top. Perfect.
Do give this a go and don’t be surprised if the whole family wants seconds.
A Hearty Dahl Recipe a Meat-Loving Husband Will Love
This dahl recipe is my family's absolute favourite.
- Pumpkin: 500g
- Coconut oil: 3 tablespoons
- Onion, large: 1
- Garlic cloves: 4, crushed
- Ginger: 4cm, grated
- Cumin powder or seeds: 3 teaspoons
- Coriander powder or seeds: 2 teaspoons
- Turmeric: 1 ½ teaspoons
- Garam masala: 1 teaspoon
- Mustard seeds: 1 teaspoon
- Dahl (red) lentils: 1 cup or 200g
- Broth, stock or water: 4 cups
- Tinned tomatoes: 1 x 400g tin
- Coconut cream: 1 x 400g tin
- Salt and pepper: a pinch (for seasoning)
- Coriander: ½ bunch
- Baby spinach: 250g
- Chilli, fresh or dried: a pinch (to taste)
Heat your oven to 200°C. Now roughly chop the pumpkin into 4cm cubes. I keep it easy and leave the seeds in and the skin on. Why not? Pop them on a baking tray with a generous pour of coconut oil and season with salt and pepper. Bake for 30 minutes or until the edges of the pumpkin are starting to brown.
Finely dice your onion and start sautéing it in a well-oiled pan over a medium heat with the garlic and ginger. You want the onions to sweat and get a little colour rather than be crisp. This should take about 5 minutes. Then stir through all of the spices.
Once the pumpkin is done, pop it into a blender with 2 cups of the liquid you choose. Process until all the seeds are broken down and there are no chunks of the skin left.
Now it’s time to pop everything into your cooking pot, except the coconut cream. I often do mine in the slow cooker but if you have a large pot, go ahead and use that. Pop it on low in the slow cooker for 4 hours or cook over a low to (just) medium heat on the cooktop for 2 hours. Do check your dahl as it’s cooking – you know it’s done when the lentils have lost their ‘bite’.
You want to taste it when it’s done. If it’s still grainy and not smooth, pop the tin of coconut cream in. If you want it even smoother, add two tins. Give it a good season with salt and pepper.
To serve, cook some rice and if your man (or kids!) will allow, chop up the coriander and spinach leaves and stir them through. If you like some heat, sprinkle some chilli on top too.
Stacey Clare’s Nutritional Tip:
Lentils are a fantastic dish to have on the meal plan. They’re high in fibre, full of good protein and cook really quickly. For a dahl, I’ll most often use red lentils. They’re small and once cooked, will tend to lose their shape, helping you thicken your dish and hide the good bits!
Tons more family-friendly slow cooker recipes: