Go Back

Butternut Squash Dahl with Cashew Milk and Kale

Author : Ashley Madden
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4
Course: Main Course
Cuisine: Indian
Keyword: butternut squash, dahl, oil-free, vegan
This dahl is from Plant-Based Delicious! My new cookbook all about making healthy taste delicious. It's easy, elegant, and absolutely delicious!

Equipment

  • BLENDER

Ingredients
  

  • 1 tbsp (11 g) whole black mustard seeds
  • 1 tbsp (6 g) whole cumin seeds
  • 1 red onion diced
  • ½ tsp sea salt
  • 3 cloves garlic minced
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¼ tsp red pepper flakes or to your preference
  • tsp ground cardamom
  • Several grinds of black pepper
  • 3 cups (400 g) cut butternut squash, peeled, seeded and cut into 1˝ (2.5-cm) chunks (see notes for sub)
  • 1 cup (190 g) dried split red lentils
  • 1 (15-oz [425-g]) can diced tomatoes
  • 3 ½ cups (830 ml) low-sodium vegetable stock, divided (or water)
  • ½ cup (70 g) raw cashews, soaked in hot water for 1 to 3 hours
  • 1 cup (67 g) finely chopped kale (optional)
  • Juice of ½ lime

FOR SERVING (OPTIONAL)

  • Cooked brown rice quinoa or millet

Instructions
 

  • In a heavy-bottomed soup pot, toast the mustard seeds and cumin over low to medium heat for 2 minutes, or until fragrant and they start to pop.
  • Add the onion, salt and ¼ cup (60 ml) of water (it will sizzle and spit), and sauté for 7 to 10 minutes, or until the onion is translucent. Add more water, as needed, to prevent burning.
  • Add the garlic, coriander, turmeric, red pepper flakes, cardamom and black pepper and cook for another 30 seconds. Add the squash and stir to coat in the spices.
  • Now, pour in the red lentils, diced tomatoes and 2½ cups (590 ml) of the vegetable stock. Bring to a boil. Once boiling, turn the heat to low, partially cover and simmer over low to medium heat for 25 minutes, or until the squash is falling apart and the lentils are very tender, even disintegrating into the broth.
  • Meanwhile, pour the remaining cup (240 ml) of vegetable stock into a blender. Drain the cashews, discarding the soaking liquid, add to the blender and blend until completely smooth.
  • Once the lentils and squash are cooked, remove the cover and pour in the veggie cashew milk. Add the kale (if using). Simmer over low heat for another 2 to 3 minutes, or until thickened and the kale is bright green. Add the lime juice, then taste and reseason with salt and pepper, as needed. Spoon into bowls and serve on its own or with just-cooked whole grains.

Notes

If you don't have butternut squash, you can use an equal amount of peeled sweet potato or other winter squash.
Keyword butternut squash, dahl, oil-free, vegan
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook