Pumpkin & Lentil Dahl with Cooling Cucumber Salad

Ingredients:

• 1 cup red lentils
• 3 cups water
• 1 tsp. cumin seeds
• 1 onion, sliced
• ½ jalapeno, diced and seeds removed
• 2 cloves garlic, minced
• 3 tomatoes, chopped
• 2 Tbsp. tomato paste
• 3 Tbsp. Kasvi
• 1 can pumpkin puree
• 2 Tbsp. ACV (apple cider vinegar)
• Cooling Cucumber Salad (recipe below)

 

Directions:

In a large saucepan, add the lentils and water and bring to a boil, then cover and turn down to a simmer. Cook the lentils for 15-20 minutes, remove from heat. In a sauté pan, toast the cumin seeds on medium-low heat for 2 minutes while swirling the pan. Remove the seeds and add in the onion. Cook the onion for 3 minutes and add 1 tsp. of water if the onion begins to stick. Add in the jalapeno, garlic, cumin, and Kasvi and cook for 1 minute. Toss in the tomatoes, paste, and cook down for about 5 minutes. Add in the pumpkin and AVC. Cook for 5 minutes and remove from heat. Stir in the lentils and their juices. Add water or coconut milk if too thick. Serve topped with Cooling Cucumber Salad.

 

Cooling Cucumber Salad

Ingredients:

• 1 English cucumber, thinly sliced with a vegetable peeler
• 1/8 red onion, thinly sliced
• 1 Tbsp. seasoned rice vinegar
• Handful fresh cilantro
• Pinch of sesame seeds

 

Directions:

Toss the cucumber with the red onion and rice vinegar. Let marinate for 5 minutes. Add in the cilantro and top with sesame seeds. Top Pumpkin Dal with cucumber salad. Serve.