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  • 500 g pumpkin
  • 1/2 bunch coriander
  • 4 pods cardamom
  • 1 star anise
  • 2 teaspoons cumin seeds
  • 2 teaspoons Mustard seeds
  • 3 cloves garlic
  • 2.5cm piece cm fresh ginger, peeled
  • 1 large onion, peeled and quartered
  • 30 g oil
  • 230 g dried red or yellow lentils
  • 400 g pureed tomatoes
  • 375 g water

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Recipe's preparation

  1. Place pumpkin and coriander (leaves and stems) into TM bowl and chop for 5 seconds on speed 7.  Set aside.

    Place cardamom, star anise, cumin seeds and mustards seeds into measuring cup and drop onto blades spinning at speed 8.  Process for 8-10 seconds.  Scrape down with spatula.

    Add garlic, ginger and onion and chop for 5 seconds on speed 7.  Scrape down the sides of the bowl with spatula.

    Add oil and saute for 2 minutes at 100 degrees on speed 2 with measuring cup off.

    Replace measuring cup.  Add pumpkin and water and cook for two minutes at 100 degrees on speed 2.

    Add tomatoes and lentils and cook for 15 minutes at 100 degrees on speed 2.

    Check that pumpkin and lentils are cooked and stir through some fresh chopped parsley.




Serve with yoghurt and garnish with coriander, rice and/or naan.  It is quite a soupy consistency.


This recipe was converted from the original developed by Penni Lamprey and published in INSPIRED COOKING, a collection of recipes compiled by the Hobart Mums Network and launched in 2013.  Penni runs a Meal-Planning business in Tasmania.  Check it out at // .

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Pumpkin and Lentil Dahl



  • 5. November 2017 - 18:50


  • 4. December 2015 - 10:47

    Yum, enjoyed by the whole family. Thanks

  • 1. July 2015 - 22:25

    Enjoyed. Thanks

  • 30. July 2014 - 12:53

    Thank you so much for your kind comments.  I am so glad you all enjoyed the dahl.  tmrc_emoticons.)  The credit for the combination of ingredients goes to my friend, Penni Lamprey.  I only converted the recipe into Thermomix method. 

    Renew.  Refresh.  Rejoice.

     0438 240 125



  • 29. July 2014 - 19:02

    This was really flavoursome and delicious. I didn't use cardamom or star anise but it was still amazing. A great recipe for a quick and easy dinner.

  • 2. February 2014 - 21:50

    Really tasty with some fresh coriander

  • 28. October 2013 - 20:00

    Great recipe! thanks for sharing tmrc_emoticons.)

  • 26. September 2013 - 22:21

    My new favourite vegetarian curry and great for those on a budget and quite mild, best to follow recommendations in first comment and if you don't have all spices, I used some garam masala as substitute.

  • 10. August 2013 - 14:57

    I shared this conversion with Penni Lamprey, whose recipe inspired this TMX version of her Dahl.  Thanks very much to Penni for these suggestions in response:  "Great stuff on the recipe, A few suggestion, if I may. I would reduce the water as it's not supposed to be soupy.   I'm guessing evaporation isn't a concern in a thermo. I would also not grind the whole star anise and cardamom, rather let infuse and remove, the taste would be very strong and add the fresh coriander last, fresh herbs retain more flavour if not cooked for a long time, as opposed to dried herbs which benefit from a long cook out."  As Penni is a trained chef and I am not, I'd encourage people to incorporate her suggestions. 

    Renew.  Refresh.  Rejoice.

     0438 240 125



  • 29. June 2013 - 14:22

    I replaced anise, cardamom and mustard seeds with cinnamon, curry powder and paprika.

    Very tasty.

    Next time will halve quantities as way too much - had to freeze 9/10 of it.


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