A comforting bowl of dhal
Kabocha Squash & Yellow Lentil Dhal is a quick and easy dish that’s perfect for fall and winter months.
This vegan one-pot recipe features healthy and wholesome ingredients such as Kabocha squash, yellow lentils, and spices. The result is a filling and nutritious dish, perfect for a satisfying lunch or dinner.
Leftovers can be kept in the refrigerator for 2 days. When reheating the dhal, you’ll need to add some water or cashew cream and give it a good stir because the dhal usually thickens in the fridge.
Note: If you can’t find Kabocha squash in your area, you can use butternut squash instead.
Dietary requirements: vegan (dairy-free), gluten-free, soy-free, and grain-free.
Meet the ingredients
Dhal
- Olive oil
- Garlic
- Kabocha squash
- Yellow lentils
- Kale
- Spices: cardamom powder, cinnamon powder, turmeric powder
- Nutritional yeast (optional)
- Lemon juice
- Water, salt
Cashew – Kabocha squash paste
- Cashews
- Skinless roasted Kabocha squash flesh
- Water
How to make it
Cashew – Kabocha squash paste
- Drain cashews well. Place them into a blender along with Kabocha squash puree, and water.
- Blend briefly until smooth. Set aside.
- You can use an immersion blender to achieve a smooth texture.
Dhal
- Thoroughly rinse yellow lentils in a mesh strainer and drain thoroughly.
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
- Sauté the garlic until it’s fragrant, for about 20 to 30 seconds.
- Add turmeric, cinnamon, and cardamom powder, and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
- Stir in water, cashew & Kabocha squash paste, Kabocha squash, roughly chopped kale, and yellow lentils.
- Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until yellow lentils are soft. Stir occasionally. While cooking, add 2 tablespoons of nutritional yeast (optional) and lemon juice.
- Check the seasonings and add more salt and spices if needed.
- If the stew is too thick for your liking, feel free to add more water and season accordingly.
Serving suggestion
- Serve in a bowl with rice.
- For a grain-free version, serve with mashed potatoes.
- Garnish with parsley.
Tips and how-tos
The best substitute for Kabocha squash: The best substitute for Kabocha squash is butternut squash.
Kabocha Squash & Yellow Lentil Dhal is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Grain-free
- Creamy and flavorful
- Easy to make
- Nutritious and filling
- Warming and comforting
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Kabocha Squash & Yellow Lentil Dhal
Ingredients
Dhal
- 1 tablespoon olive oil
- 3 cloves garlic
- 500 g Kabocha squash cut into small cubes
- 240 g yellow lentils
- 3 handfuls kale roughly chopped
- 750-800 ml water
- 2 teaspoons turmeric powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- salt to taste
- 2 tablespoons nutritional yeast optional
- juice of half lemon
Cashew Kabocha Squash Paste
- 80 g cashews
- 200 g skinless roasted Kabocha squash flesh
- 200 ml water
Instructions
Cashew Kabocha Squash Paste
- Drain cashews well. Place them into a blender along with Kabocha squash puree, and water.
- Blend briefly until smooth. Set aside.
- You can use an immersion blender to achieve a smooth texture.
Dhal
- Thoroughly rinse yellow lentils in a mesh strainer and drain thoroughly.
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
- Sauté the garlic until it's fragrant, for about 20 to 30 seconds.
- Add turmeric, cinnamon, and cardamom powder, and 3-4 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
- Stir in water, cashew & Kabocha squash paste, Kabocha squash, roughly chopped kale, and yellow lentils.
- Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until yellow lentils are soft. Stir occasionally. While cooking, add 2 tablespoons of nutritional yeast (optional) and lemon juice.
- Check the seasonings and add more salt and spices if needed.
- If the stew is too thick for your liking, feel free to add more water and season accordingly.
Serving suggestion
- Serve in a bowl with rice.
- For a grain-free version, serve with mashed potatoes.
- Garnish with parsley.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
