Spiced Squash & Kale Dahl

Ever since I tried Jasmine’s mung dahl, I had to find some way to recreate it. I mean, ofcourse I could have jus used the same recipe, but I really wanted to make something quick and easy that you can make straight away on any weeknight.

And in comes red lentils. Not only are they a super quick to cook (15 minutes!), they are a power packed with protein, vitamin C and E. Seriously can’t get much better than that!
The addition of squash makes it nice and filling whilst the kale adds a nice green punch as well as the bucket loads of iron (you know I can’t help but chuck a handful of greens into anything I make)!

This is also one of the simplest recipes ever, it all comes together in less than 20 minutes but it’s so filling and warming so I know it’s something I’ll be making all winter when it gets colder.

Spiced Squash & Lentil Dahl vegan, gluten free, dairy free
Serve 2

This is the ultimate winter comfort food. It provides you with all the nutrient you need as well as providing you with a super warming meal. I love serving this with steamed brown rice but it would also be delicious with chickpea flatbread or even on a bed of greens, I can imagine rocket would work perfectly with the pepperiness!
My method is a quick one, but if you have more time on hand, sautéing the onion with the spices first would provide a fantastic addition which would really add an extra depth. I should also add that this is inspired by flavours that I’ve tried, so the spices are no way what are normally used. I just love the flavour combination!
I highly recommending adding any fresh herbs, like coriander, that you have on hand. It adds a wonderful freshness to the dish which contrasts with the warm dahl.

About 1 cup red split lentils
1 1/2 – 2 cups water (you want double the amount of water to lentils)
1/2 butternut squash, cubed
3 large handfuls of kale
Sprinkle of cinnamon, paprika, turmeric and cumin
Salt and pepper, to taste

To serve: chopped tomatoes, coriander, rice or chickpea flatbread.

Rinse the lentils well and in a pan, combine with water.

Let the water boil then turn the heat down to simmer and let the lentils cook for about 10-15 minutes, stirring along the way and adding any more water if necessary.

While that’s happening, steam your cubed squash for about 15 minutes, depending how small they are cubed.

Once both the lentils and squash are done, combine in a pan with the fresh kale. If you are adding your sauteed onions, please do so at this point.

Add salt, pepper, spices and stir.

Allow to cook for a few minutes so the flavours can combine and serve.

I like to top mine with freshly chopped cherry tomatoes for a hit of sweetness and freshness.

 

 

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Simple Vegetable Miso Soup

This is one of my favourite go to meals just because it’s so easy to make and tastes so good and comforting!

I ate this every.single.day last week. I wish I could say I was joking.

There’s not really a set recipe but I’ve written down a nice combination! I love also making one with lots of green vegetables, like cabbage, kale, green beens, leeks, etc.
Feel free to mix up the recipe and tell me what you make down below!

Simple Vegetable Miso Soup vegan, gluten free, dairy free
Serves 2

A delicious and simple homemade miso soup – it can take as little as 10 minutes to create a warming yet hearty meal! For a more traditional miso, feel free to use tofu, sea vegetables, seafood (clams work especially well)! 

1 tbsp miso (I used red, but you can also use others!)
1 tsp dashi stock
1/2 butternut squash, cubed
Handful of baby potatoes, cubed
1 small leek, sliced
Handful of broccoli, cut into small chunks
Sesame seeds, to garnish

optional: mushrooms, such as shimeji, clams, spring onions, to garnish.

Add the squash, potatoes, leek and dashi stock to a pan and let it simmer for about 10 minutes until softened.

One softened add the broccolli.

While broccoli is cooking, mix the miso in a separate bowl with water from the pan until it’s thinned out.

Once the vegetables are all cooked, turn off the heat and add the miso.

Stir around and serve immediately, garnishing with sesame seeds.

 

Sunshine Soup

You may be wondering why I call this my sunshine soup.

Not only does it have a beautiful, vibrant colour. But it makes me happy – it’s filling, easy to make and warms me from the inside.

Exactly what I need on these cold winter days!

Sunshine Soup gluten free, dairy free
Serves 2

This is a super thrifty recipe that’s warming and delicious – perfect for the cold days! It’s also full of fibre to keep you full! This soup also tastes great the next day so be sure to make extra!

1 cup yellow split peas
5 cups water
1 cube chicken stock (you can use vegetable stock to make it vegan)
2 onions
2 carrots,
1 tbsp extra virgin olive oil
Salt and pepper, to taste

Sauté the onions in olive oil and salt for about 5 minutes until softened and fragrant.

Add the chopped carrots and stir around then add the cup of split peas.

Stir the mixture around for a minute or two then add the 5 cups of water and stock cube.

Bring the soup to a boil then turn it to low heat to simmer for 30 minutes, stirring halfway through.

Once cooked, it should be very thick so feel free to add more water if necessary.
I like to add some more water and leave the lid on to let the split peas absorb more for about 30 minutes.

You can serve straight away but I like to blend mine with a hand blender (this can also be done in a high speed blender)

Serve immediately.