Spiced Squash & Kale Dahl

Spiced Squash & Kale Dahl | Add A LittleEver 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.

Spiced Squash & Kale Dahl | Add A Little

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)!
Spiced Squash & Kale Dahl | Add A Little Spiced Squash & Kale Dahl | Add A Little

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 & Kale Dahl | Add A Little

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.

Spiced Squash & Kale Dahl | Add A Little



Sunshine Soup

Sunshine Soup | Add A Little

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

Sunshine Soup | Add A Little

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 | Add A Little

Sunshine Soup | Add A Little

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.

Sunshine Soup | Add A Little


Spanish Lentil Soup


Lentils are just so hard to take a photo of. Ok, so many they’re not the most photogenic food, but you know what they say – don’t judge a book by it’s cover. Funny story (but not really), when I was in primary school I saw a book called ‘Thief‘ on the book shelf for so long and for the longest time I didn’t read it because the cover was not the best, but when I caved in and read it, it was like the best book I had read (at the time).

Ummm, yep, back to the soup: Lentils are packed with FIBRE which is super good for you and get’s your body going and makes you feel super full without getting all that bloatiness (not even a word) and it’s just an all round star to be honest!
Strictly speaking this isn’t the real deal genuine Spanish lentil soup but it’s as close as I can get and it tasted so darn delicous!

ps. I’m aware it doesn’t look very soup-y but I just didn’t add the liquid as I like mine more lentil-y.


Spanish Lentil Soup vegan, gluten free and dairy free
Serves 2

1/2 cup puy type lentils
1 onion, cut up
1 carrot, cut into small pieces
1 clove of garlic, minced
1 small bay leaf
1/2 chicken or vegetable stock cube
Salt and pepper, to taste

Sauté the onion and carrots in olive oil for about 5 minutes until soft (be sure to add salt so the sweetness comes out).
Add garlic and saute until fragrant.

Add the lentils and stir around then cover with water until about and inch above the lentils are covered with water.
At this point, add in the thyme and bay leaf.

Simmer uncovered for about 20-30 minutes, check it at about 20 minutes to see if it is done.

Season with any more salt and pepper if needed and serve with a drizzle of extra virgin olive oil on top.