Butternut Squash Dhal

Ingredients

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)

Directions

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.