Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion; 1 leek; 3 cloves garlic; 1 ½ tbsp cumin; 2 tsp cilantro; 1 tsp smoked paprika; ½ tsp cinnamon; 1 tsp chili powder; 1 tsp cocoa; ½ tsp dried oregano; 1 can diced tomatoes; 3 cups water; 3 carrots; 1 ½ cups brown lentils; 1 tsp sea salt; 1 squash; 1 cup cashews; 1 tsp apple cider vinegar

A British dinner made with beans & lentils. Ready in about 1 hour 45 minutes. Difficulty: medium.

25 minPrep (about)
1 hr 20 minCook (about)
1 hr 45 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Main ingredient

¾ cup brown lentils

Fresh & other

1 onion
1 leek
2 cloves garlic
1 tsp cilantro
½ tsp cocoa
1 can diced tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
1 ½ cups water
2 carrots
1 squash
½ cup cashews

Sauces & oils

1 ½ tsp olive oil
½ tsp apple cider vinegar

Spices & seasonings (6): cumin, smoked paprika, cinnamon, chili powder, dried oregano, sea salt

2 tsp cumin
½ tsp smoked paprika
¼ tsp cinnamon
½ tsp chili powder
¼ tsp dried oregano
½ tsp sea salt

How to make it

Steps in our own plain words.

Begin by roasting the squash.
Slice it in thin crescents plus drizzle with a little oil.
Sprinkle with sea salt.
Roast your squash 400°F for 20-30 min, until soft and golden.
Flip halfway through.
Let cool.
Chop into cubes.
While that cooks, rinse the lentils.
Cover them with water.
Bring them to your boil then turn down to a simmer.
Let cook for 20-30 minutes, until soft.
Drain.
Set aside.
While your lentils are cooking heat the 1 ½ tsp.
Of oil on low in medium pot.
Add the onions and leeks.
Cook for 5 or so minutes, until they begin to soften.
Add your garlic next along using the cumin and coriander, cooking for some more minutes.
Add the remaining spices – oregano, salt, Worcestershire sauce, cocoa, chilli, cinnamon and paprika.
Add your can of tomatoes, your water or stock, and carrots.
Let simmer, covered, for 20 minutes till the veg is tender and the mix has thickened up.
You’ll need to check on your pot periodically for a mix and a top of liquid if needed.
Add the lentils and chopped roasted squash.
Let heat for 10 more minutes to heat through.
Serve with cashew sour cream, green onions, cilantro, lime wedges and sliced jalapeno.
SIMPLE CASHEW SOUR CREAM.
½ cup Raw Unsalted Cashews.
Pinch Sea Salt, ½ tsp.
Apple Cider Vinegar, water.
Bring some water to your boil, plus use it to soak your cashews for at least four hours.
After the cashews have soaked, drain them.
Add to a high speed blender.
Begin to puree, slowly adding around ¼ cup fresh water, till a creamy consistency is reached, need.
Add less or more water to reach your wanted consistency.
Add a pinch of sea salt plus vinegar.