Pumpkin and red lentils with meatballs

Pumpkin and red lentils with meatballs

10 mins Prep · 30 mins Cook

This pumpkin and plant-based meatball dal recipe is the answer to all your lunchtime cravings at home or at the office

Top tip
: Batch cook and freeze this recipe to enjoy later

Created by Spinneys
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Cuisine Asian
Diet Healthy
Preparation Moderate
Nutrition (per serving)
Calories 615
Fat 40g
Saturates 26.7g
Protein 24.2g
Carbs 46.3g
Sugars 11.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


Peel and finely grate the ginger and onion. Zest the lime. Peel and chop the pumpkin into cubes.


Combine the ginger, onion and lime zest with the curry paste, salt and fish sauce in a large bowl.


Toss through the pumpkin and meatballs.


Arrange in a deep roasting tray and roast in the oven until the pumpkin is soft.


Pour over the coconut milk and water and scatter over the lentils.


Return to the oven and roast for 30 minutes.


Stir through the baby spinach and squeeze over the lime juice.


Serve with steamed rice, if desired.