Ingredients List



  1. In a heavy-bottomed soup pot, toast the mustard seeds and cumin over low to medium heat for 2 minutes, or until fragrant and they start to pop.
  2. Add the onion, salt and ¼ cup (60 ml) of water (it will sizzle and spit), and sauté for 7 to 10 minutes, or until the onion is translucent. Add more water, as needed, to prevent burning.
  3. Add the garlic, coriander, turmeric, red pepper flakes, cardamom and black pepper and cook for another 30 seconds. Add the squash and stir to coat in the spices.
  4. Now, pour in the red lentils, diced tomatoes and 2½ cups (590 ml) of the vegetable stock. Bring to a boil. Once boiling, turn the heat to low, partially cover and simmer over low to medium heat for 25 minutes, or until the squash is falling apart and the lentils are very tender, even
  5. disintegrating into the broth.
  6. Meanwhile, pour the remaining cup (240 ml) of vegetable stock into a blender. Drain the cashews, discarding the soaking liquid, add to the blender and blend until completely smooth.
  7. Once the lentils and squash are cooked, remove the cover and pour in the veggie cashew milk. Add the kale (if using). Simmer over low heat for another 2 to 3 minutes, or until thickened and the kale is bright green. Add the lime juice, then taste and reseason with salt and pepper as needed. Spoon into bowls and serve on its own or with just-cooked whole grains.


For serving (optional): Cooked brown rice, quinoa or millet

Find out more about Ashley Madden here and her new book 'Plant-based Delicious' here.