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
WaterBring 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).
