Comforting Butternut Squash Dhal

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Try This Comforting Butternut Squash Dhal With Cashew Milk And Kale

Recipe:

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
⅛ tsp ground cardamom
Several grinds of black pepper
3 cups (400 g) butternut squash peeled, seeded, cut into 1˝ (2.5-cm) chunks
1 cup (190 g) dried split red lentils
1 (15-oz [425-g]) can of diced tomatoes
cups (830 ml) low-sodium vegetable stock divided
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).

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