A hearty fall lunch that’s also perfect for packing in a lunchbox for the next day. This creamy dhal made with red lentils, pumpkin purée, and soy cream is complemented by spiced roasted vegetables, crispy chickpeas, rice, and halloumi browned to a golden crisp. Set aside some of the vegetables for garnish and add fresh herbs or a teaspoon of pesto to taste. The result is a colorful, hearty, and perfectly balanced meal that’s perfect for all of fall and winter with any vegetables.
Ready in 40 minutes
Serves 4
Difficulty simple
Ingredients
- ½ cup red lentils, about 100 g
- 1 larger shallot
- 1 tablespoon olive oil
- 300 ml vegetable broth
- 150 ml tomato passata
- 200 g pumpkin puree
- 100 ml soy cream
- 2–3 tablespoons nutritional yeast
- salt and freshly ground pepper
- broth or water, as needed
With Roasted Vegetables and Chickpeas
- ½ small head of cauliflower, about 400 g
- 300–400 g pumpkin
- 1–2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- salt and freshly ground pepper
For serving
- 240 g of dry rice
- 250 g halloumi
- fresh cilantro, parsley, or other favorite herbs
- pesto to taste
- a portion of roasted vegetables and chickpeas to finish the dish
Method
- Preheat the oven to 200 °C. Break the cauliflower into small florets and dice the pumpkin.
- Spread the vegetables on a baking sheet, drizzle with olive oil, and season with turmeric, cumin, salt, and pepper. Toss to coat and bake for about 25–35 minutes, until the vegetables are tender and lightly browned around the edges. Turn them over halfway through baking. Set aside some of the cooked vegetables and chickpeas for the final step.
- Meanwhile, cook the rice according to the instructions on the package.
- Rinse the red lentils thoroughly. Heat the olive oil in a pot and sauté the finely chopped shallot until translucent. Add the lentils, vegetable broth, tomato passata, and pumpkin purée.
- Bring the dhal to a gentle boil and cook for about 15–20 minutes, stirring occasionally, until the lentils are completely tender. If it gets too thick, add a little broth or water.
- Finally, stir in the soy cream and nutritional yeast. Season with salt and pepper to taste, and let it heat through briefly. You can stir some of the roasted vegetables directly into the dhal; set the rest aside for serving.
- Slice the halloumi and cook it in a dry skillet for about 2–3 minutes on each side, until golden brown.
- Divide the rice, dhal, and roasted vegetables among bowls or containers. Add the pan-seared halloumi, fresh herbs, and a little pesto to taste.
- If you're packing the meal into containers, let the individual components cool first. You can store the halloumi separately and add it after heating.
Tips and tricks
- Rinse the red lentils thoroughly before cooking. The dhal will have a milder flavor and a smoother texture.
- Add the broth gradually. The dhal thickens as it cooks and cools, so you can easily adjust its consistency by adding a little liquid.
- For a truly creamy result, use a smooth pumpkin purée and add the soy cream only at the end of cooking.
- Spread the cauliflower and squash in a single layer on a baking sheet. If they have enough space around them, they’ll brown nicely instead of steaming. Stir some of the roasted vegetables into the dhal and leave some on top. This will give the dish a more interesting texture. Grill the halloumi just before serving.
- You can prepare the dhal, rice, and vegetables in advance and pack them in containers. It’s best to store the halloumi separately and add it only after heating. For a fresher flavor, add fresh herbs, a few drops of lemon juice, or a little pesto when serving.
Nutritional information
| Nutritional values | per portion |
| Protein | 32 g |
| Carbohydrates | 78 g |
| Fats | 28 g |
| cal | 680 kcal |
Filter by category: