Smoky Lentil Chili with Squash
Ingredients:
- Olive Oil - 1 tbls
- Onion - 1
- Leek - 1 chopped
- Garlic - 3 cloves
- Cumin - 4 tsp ground
- Coriander - 2 tsp ground
- Smoked Paprika - 1 tsp
- Cinnamon - 1/2 tsp
- Chili Powder - 1 tsp
- Cocoa - 1 tsp
- Dried Oregano - 1/2 tsp
- Diced Tomatoes - 1 can
- Water - 3 cups
- Carrots - 3 chopped
- Brown Lentils - 1 1/2 cups
- Sea Salt - 1 tsp
- Squash - 1 Small
- Cashews - 1 Cup
- Apple Cider Vinegar - 1 tsp
Instructions
- Begin by roasting the squash
- Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt
- I added a fresh little sage I had in the fridge, but it’s unnecessary
- Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden
- Let cool and chop into cubes
- Meanwhile, rinse the lentils and cover them with water
- Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender
- Drain and set aside
- While the lentils are cooking heat the 1 Tbsp
- of oil on low in a medium pot
- Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften
- Add the garlic next along with the cumin and coriander, cooking for a few more minutes
- Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano
- Next add the can of tomatoes, the water or stock, and carrots
- Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up
- You’ll need to check on the pot periodically for a stir and a top of of liquid if needed
- Add the lentils and chopped roasted squash
- Let cook for 10 more minutes to heat through
- Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream
- SIMPLE CASHEW SOUR CREAM 1 Cup Raw Unsalted Cashews Pinch Sea Salt 1 tsp
- Apple Cider Vinegar Water Bring some water to the boil, and use it to soak the cashews for at least four hours
- Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster
- After the cashews have soaked, drain them and add to a high speed blender
- Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached
- You may need to add less or more water to reach the desired consistency
- Add a pinch of sea salt and vinegar (or lemon juice)