Butternut Squash Dhal


1 cup (250 ml) dried red lentils
1½ cups (375 ml) reduced-sodium vegetable broth
1 tbsp (15 ml) vegetable oil
1 chopped onion
2 cloves garlic, minced
2 tbsp (30 ml) minced ginger
1 tsp garam masala
2 tbsp (30 ml) curry paste or powder
½ tsp (2 ml) salt
¼ tsp (1 ml) pepper
3 cups (750 ml) chopped peeled butternut squash, about 1 lb/500 g
1½ cups (375 ml) soy or almond milk
¼ cup (60 ml) chopped fresh cilantro (optional)


Rinse lentils in a sieve or colander, removing any stones or grit. Stir into broth and set aside.

Heat oil in a large soup pot over medium heat; sauté onion for 5 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper. Sauté mixture for another 2 min or until softened. Add lentils in broth, squash and non-dairy milk. Bring to a boil, stirring frequently.

Reduce heat to medium low and simmer, covered for 25 min or until squash and lentils are softened. Remove from heat and mash lightly with a potato masher. Sprinkle with chopped cilantro. Serve with poppadum, brown basmati rice or chapatti.