Creamy lentil stew with butternut squash and kale
The perfect seasonal stew, warming and hearty - and delicious! I often make a big batch that will last for days - plus the flavours seems to develop even more when you let it sit for a day or so which makes it the perfect lunch box food.
The trick to get a really delicious dhal is to use A LOT of spices, as they are filled with both flavour and nutrition! If you don't want to get a lot of different spices to make the spice blend below you can also buy a ready made curry mix that you like and use that instead. Use the same amount as below, or according to your taste. You could also make your own blend of what ever spices you have at home. I think it's a good idea to make a big batch of the spice blend, imagine having your own curry spice mix for occasions like this! Remember - there are endless ways to variate a lentil dhal!
Creamy lentil stew with butternut squash and kale
Serves 6
Ingredients
3 dl red lentils
1 onion
1 garlic clove
300 gram butternut squash, peeled
1/2 dl organic raisins
7 dl water
4 dl coconut milk
200 gram kale
2 handfuls of fresh parsley
tbsp cold pressed coconut oil
salt and freshy ground black pepper
Spice blend
1 tsp ground ginger
1 tsp ground turmeric
1 tsp coriander seeds
1 tsp ground cardamom
1 tsp ground cumin
1/2 tsp ground cayenne pepper
1/2 tsp ground clove
For serving
wild rice
plant based yoghurt
fresh parsley
chiliflakes
How to
Cook the wild rice according to instructions on the packaging. Mix the spice blend. Rinse the lentils.
Cut the pumpkin in smaller chunks. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Peel and finely chop the onion and garlic.
Heat the oil in a pot and fry the onion and garlic until soft ang fragrant. Add the spices and fry for another minute. Add lentils, butternut squash, raisins, water and coconut milk. Bring to a boil and let simmer for about 20 minutes, until a really creamy stew with soft lentils and tender butternut squash. You might want to add a bit more water to get the desired creaminess. Stir every now and then. Add the kale and parsley and remove from the heat. Salt and pepper to taste. Let sit for a bit before serving.
Serve with wild rice, plant based yoghurt, extra parsley and chiliflakes.
* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten in October 2016. “Två dagar” was produced by contant agency OTW. Recipe, styling and photo by me.
