A hearty dal for the winter months this recipe is cooked slowly to allow the spices to fuse with the pumpkin. Chinese five-spice, a mix of cassia, cinnamon, star anise, ginger and cloves adds depth to the flavour.
1kg butternut pumpkin, peeled and chopped
1 cup red lentils
1 tbsp olive oil
2 onions, chopped
1 tbsp grated fresh ginger
1 tsp five-spice powder
1 litre homemade chicken stock
½ cup greek yoghurt, to serve
2 tbsp pickled ginger (uncoloured), to serve
2 tbsp chopped fresh coriander, to serve
Preheat oven to 200C. Put pumpkin in a baking dish and bake for 40 minutes or until pumpkin is very soft. Meanwhile, put lentils in a saucepan, cover with 3 cups water and cook for 20 minutes over medium heat until very soft. Heat oil in another saucepan. Add onion, fresh ginger and five-spice powder. Cook over medium heat for 10 minutes or until soft. Add pumpkin, drained lentils and stock and cook until heated through. Blend with a hand-held electric wand until smooth. Serve with a swirl of yoghurt and sprinkle with pickled ginger and coriander.