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.

 

 

Advertisement

Rainbow Kale Salad

I haven’t had kale in so long and recently had a real hankering for it after seeing it in store!

My normal procedure would be sauteeing or steaming it with a big squeeze of lemon and a pinch of Maldon salt, but I decided to mix things up a bit and make a kale salad for the week instead!

I’ve made kale salads before here, a simple massaged one and a tahini one, but I love this combination that I made that’s packed with vegetables. Ratio-wise, I like adding more veggies than kale because, let’s be honest, it tastes way better that way.

You can feel free to add in anything you like or omit vegetables. I know that avocado would make a deliciously creamy addition whilst pepitas or walnuts would add a nice crunch to the salad.

Rainbow Kale Salad vegan, gluten free, dairy free
Serves 2 as a main or 4 as a side

This is a wonderful salad that you can make at the start of the week. The kale is massaged until tender and works perfectly with the other vegetables. Feel free to add in any ingredients like nuts and seeds, pomegranate or avocado (although I would advise adding avocado before serving so it doesn’t brown). To make it a main meal, you can add some potatoes or grains like quinoa or some beans.

1/2 bag of kale
1 raw beetroot, grated
1 carrot, grated
Handful of cherry tomatoes, halved
1/3 cucumber, diced
Handful of parsley, chopped
1 tbsp capers (wash if coated in salt)
1/2 lemon
Apple cider vinegar or balsamic vinegar
Extra virgin olive oil (optional)
Sea salt and black pepper, to taste

Wash the kale and dry to get rid of any excess moisture.

Massage kale with lemon juice, a touch of apple cider or balsamic vinegar and a pinch of salt.

Once the kale has gone down in size, add the rest of the vegetables, chopped parsley and capers.

Once mixed, refrigerate for at least half and hour before serving.

Once ready to serve, add some extra herbs on top and any other ingredients like pomegrante. It’s delicious with a drizzle of olive oil here too!