Red Lentil Dahl with Curried Squash Toasts


  • 24 oz. Boulder Organic Red Lentil Dahl Soup
  • 1 ½ lbs. Butternut or Acorn Squash, diced, roasted and mashed
  • ¾ Coconut Milk
  • ¾ tsp. Curry Powder
  • ½ tsp. Ancho Chili Powder
  • Pinch of Ground Ginger
  • ¾ C. Toasted Almonds, finely ground
  • 1 Tbsp. Fresh Lime Juice
  • 1 tsp. Salt, to taste
  • 1 Gluten-free baguette, sliced and toasted
  • Cilantro, for garnish


  1. In a small saucepan, bring the coconut milk and spices to a simmer and cook for about 10 minutes.
  2. In a large bowl, stir together the mashed squash, ground almonds and spiced coconut milk until the mixture is fully incorporated.
  3. Spread the toasted baguette slices with curried squash, garnish with cilantro and serve alongside warm bowls of Red Lentil Dahl.
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