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




Pumpkin Overnight Oats

Pumpkin Overnight Oats | Add A Little

Since I’m not feeling too great, I think this is a perfect breakfast for those lazy morning when you just don’t want to get out of bed.

Pumpkin Overnight Oats | Add A Little

My day basically consists of oatmeal (oh so warming!) with chicken soup and then more chicken soup. Which is totally ok with me, because it screams warm comforting nights!

Pumpkin Overnight Oats | Add A Little

Pumpkin Overnight Oats vegan, gluten free, dairy free
Serves 1

A delicious and easy breakfast in the cold months when you want that extra 15 minutes in bed! Sweet notes from the pumpkin comes through whilst the cinnamon gives a Christmassy flavour! This recipe can also be warmed up on the stove top in the morning or baked for 20 minutes at 180ºC.

1/4 cup rolled oats
1/3 cup warm water or warm almond milk (can be substituted with soy, coconut or dairy milk)
1 tablespoon pumpkin puree (recipe below)
Cinnamon, to taste
Maple syrup, to taste

For garnishing: chopped apple, walnuts, coconut yoghurt, cinnamon

Mix the water, puree and oats together.

Set aside or put in the fridge for an hour or overnight.

I like to serve in a cute jar with chopped apple and walnuts.

Pumpkin Puree vegan, gluten free, dairy free
Makes 1 cup

This puree is perfect for any dish, sweet or savoury! You can make it into a soup, pasta sauce or even use it for pies! Also feel free to make it with kabocha or butternut squash.

Preheat oven to 180ºC.

Cut pumpkin in half and poke holes in it and sprinkle with salt.

Place face down on baking tray and bake for 45 minutes.

Poke with a fork and it should be soft. If not, leave in for another 15 minutes, facing upwards in oven.

Once cooked, spoon contents into a blender and blend until smooth.

Pumpkin Overnight Oats | Add A Little