Red Lentil Dal with Pumpkin and Apple with Fresh Red Cabbage Salad

Name: Red Lentil Dal with Pumpkin and Apple with Fresh Red Cabbage Salad
Prep time: 20 min
Total time: 50 min
Yield: 4 Portions
Ingredients: 250g Red lentils (rinsed); 300g Pumpkin (e.g. Hokkaido or butternut, diced); 1 Apple (peeled and diced); 1 Onion (chopped); 2 Garlic (chopped); 1 Ginger (approx. 2 cm, grated); 1 tsp. Cumin; 1 tsp. Turmeric; 1 tsp. Ground coriander; 500ml Vegetable broth; 2 tbsp. Olive oil; 200g Sour cream; 1.5 Cardamom pods; 300g Red cabbage (thinly sliced); 1 Lime (juice only); 2 tbsp. Olive oil; 1 handful Fresh coriander (chopped)

50 min
- Préparer 20 min
- Repos 30 min

Recipe for Fusiontec® Mineral Pro High Casserole

Ingrédients

4 Personnes

For the dal:
250 g Red lentils (rinsed)
300 g Pumpkin (e.g. Hokkaido or butternut, diced)
1 Apple (peeled and diced)
1 Onion (chopped)
2 Garlic (chopped)
1 Ginger (approx. 2 cm, grated)
1 tsp. Cumin
1 tsp. Turmeric
1 tsp. Ground coriander
500 ml Vegetable broth
2 tbsp. Olive oil
Salt and pepper to taste
For the cardamom sour cream:
200 g Sour cream
1.5 Cardamom pods
Salt to taste
For the red cabbage salad:
300 g Red cabbage (thinly sliced)
1 Lime (juice only)
2 tbsp. Olive oil
1 handful Fresh coriander (chopped)
Salt and pepper to taste
For decoration:
Black sesame seeds
Fresh coriander

Preparation

Étape 1

Heat olive oil in a WMF Fusiontec® Mineral Pro High Casserole and sauté the chopped onion until translucent. Add garlic and ginger and sauté briefly. Add pumpkin cubes, apple cubes, red lentils, cumin, turmeric, and ground coriander. Stir well. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20–25 minutes, until lentils and pumpkin are tender. Add water if needed to adjust consistency. Season with salt and pepper.

g Red lentils (rinsed)

g Pumpkin (e.g. Hokkaido or butternut, diced)

Apple (peeled and diced)

Onion (chopped)

Garlic (chopped)

Ginger (approx. 2 cm, grated)

tsp. Cumin

tsp. Turmeric

tsp. Ground coriander

ml Vegetable broth

tbsp. Olive oil

Salt and pepper to taste

Étape 2

In a small bowl, mix the sour cream with the seeds from the cardamom pods and a little salt. Stir well and set aside.

g Sour cream

Cardamom pods

Salt to taste

Étape 3

Place the sliced red cabbage in a bowl. Add lime juice, olive oil, chopped coriander, salt, and pepper. Mix well and let sit briefly to develop flavor.

g Red cabbage (thinly sliced)

Lime (juice only)

tbsp. Olive oil

handful Fresh coriander (chopped)

Salt and pepper to taste

Étape 4

Serve the daal in a bowls, garnished with black sesame seeds and fresh coriander. Serve the cardamom sour cream and red cabbage salad on the side.

Black sesame seeds

Fresh coriander