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Pumpkin Dal: Hearty Lentil Curry (and serious comfort food)

If you love curries, if you love pumpkin, or if you just love hearty, nutritious comfort food, this Pumpkin Dal is just for you.

Aside from the delicious aromas that rise while you cook, there's much to love about this dish.

Both lentils and pumpkin are frugal and nutritious, the garlic, ginger, turmeric, and warming spices help stimulate the immunological response (SO welcome at this time of year!), and it's fairly quick to make – about 45 minutes from first chop to on-the-table, only 15 minutes of which is hands-on time.

Lentils are a staple food in many cuisines, including in India, the homeland of the ubiquitous dal – and for good reason. They’re a surprisingly rich source of fiber, protein, iron, and folate, as well as many trace nutrients. These nutrients are vital for our health, and can be especially beneficial for trying-to-conceive, pregnant, and nursing mothers. If you'd like maximize their nutritional benefits and minimize any anti-nutrients, you may want to sprout them first. (See how to sprout lentils here.)

So, whip up this dish tonight as a new addition to your family's fall and winter menu. It's a long-standing favorite in our house (our seven-year-old asks for it at least twice a month) and it's readily gobbled up every time. Enjoy!

[amd-zlrecipe- recipe:94]

Pumpkin & Lentil Dal


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