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Kabocha Squash & Yellow Lentil Dhal

by Nensi Beram
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Kabocha Squash & Yellow Lentil Dhal

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
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

Kabocha Squash & Yellow Lentil Dhal

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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.

Kabocha Squash & Yellow Lentil Dhal

Tips and how-tos

The best substitute for Kabocha squash:  The best substitute for Kabocha squash is butternut squash.

How to roast Kabocha squash
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash Kabocha squash well and pat it dry with a dishtowel.
  • Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
  • Push the halves apart with your hands.
  • Using a spoon, scoop out the seeds and stringy flesh.
  • You can cut each half into 2 wedges (lengthwise).
  • Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
  • Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.
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Kabocha Squash & Yellow Lentil Dhal

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

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Kabocha Squash & Yellow Lentil Dhal

Kabocha Squash & Yellow Lentil Dhal

Nensi Beram
Kabocha Squash & Yellow Lentil Dhal is a quick and easy dish that's perfect for fall and winter months. It features healthy and wholesome ingredients and it makes a nutritious and filling lunch or dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Gluten-free, Vegan
Servings 4
Calories 448 kcal

Ingredients
  

Dhal

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.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Kabocha Squash & Yellow Lentil Dhal
Amount per Serving
Calories
448
% Daily Value*
Fat
 
14
g
22
%
Sodium
 
36
mg
2
%
Carbohydrates
 
63
g
21
%
Fiber
 
24
g
100
%
Sugar
 
7
g
8
%
Protein
 
24
g
48
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword kabocha squash recipes, pumpkin dhal, yellow lentil dhal

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