Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add coriander stems, ginger, garlic and spices. Cook stirring until fragrant.
Add lentils, stock and tomatoes and simmer for 20 minutes until lentils are soft. Remove from heat and stir through kale and Pumpkin + Sweet Potato Puree, until combined and the kale has wilted.
Divide the dahl between a bowl and a container. Place container in the fridge for lunch tomorrow.
Serve with coriander leaves and either pappadams or naan.
This hearty dahl is loaded with flavour and blows all your favourite takeaway spots out of the water for taste and nutrition.
Leave a comment (all fields required)