This delicious Pumpkin Dal combines red lentils, pumpkin, turmeric, ginger, and leafy greens to create a deeply nourishing, plant-rich bowl designed for colder months. Lentils and vegetables provide fiber to support a diverse gut microbiome, while spices like turmeric and ginger contribute natural anti-inflammatory compounds. It’s a warm, comforting dish that delivers both flavour and a powerhouse of nutrients in every spoonful.
Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
Juice of 1 lime
1 cup red lentils, rinsed
400g pumpkin or butternut squash, diced
3 cups vegetable broth
2 cups of chopped spinach
Salt and pepper
To serve:
Kefir (for a swirl through the soup)
Fresh lime juice
¼ cup pumpkin seeds, toasted, or a scoop of Daily30+
Fresh coriander/cilantro
Method
1. Heat olive oil in a pot. Cook onion until soft, then add garlic, ginger, and spices.
2. Add lentils, pumpkin, and broth. Simmer for 15–20 minutes until lentils and pumpkin are soft.
3. Blend 1/4 to 1/3 of the soup until smooth and mix back in.
4. Stir in the spinach and let it wilt.
5. Season to taste. Finish by swirling in kefir for a white drizzle throughout, squeeze some lime juice, then sprinkle with toasted pumpkin seeds and fresh cilantro.
6. Enjoy! Check out more of ZOE's recipes here.
The crunch your gut’s* been craving.
Support gut health* and energy* and enhance the flavor and crunch of your meals.
