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Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Prep time: 18 min
Cook time: 307 min
Total time: 73 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 Olive Oil; 1 Onion; 1 Leek; 3 clove Garlic; 4 tsp Cumin; 2 tsp Coriander; 1 tsp Smoked Paprika; 1/2 tsp Cinnamon; 1 tsp Chili Powder; 1 tsp Cocoa; 1/2 tsp Dried Oregano; 1 can Diced Tomatoes; 3 cup Water; 3 Carrots; 1 1/2 cup Brown Lentils; 1 tsp Sea Salt; 1 Squash; 1 cup Cashews; 1 tsp Apple Cider Vinegar

A hearty lentil chili featuring roasted squash and a blend of warm, smoky spices. Brown lentils simmer with diced tomatoes, carrots, and aromatics like onion, leek, and garlic, building a deep, rich base. The squash roasts until tender and golden, adding a hint of sweetness and texture to the finished dish. Serve it with a creamy cashew sour cream for a bright counterpoint.

Recipes.zone

August 11, 2026

Back1h 13mServes 4Medium

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8 steps · 1h 13m total

Roast the Squash

Slice the squash into thin crescents, then drizzle with a little olive oil and sprinkle with sea salt. Roast at 205 °C (400 °F) for 20-30 minutes, flipping halfway through, until the squash is soft and golden at the edges. Let it cool slightly, then chop into cubes.

Cook the Lentils

While the squash roasts, rinse the brown lentils thoroughly under cold water. Cover them with fresh water, bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 20-30 minutes, or until they're tender but still hold their shape. Drain and set aside.

Sauté Aromatics and Simmer Chili

In a medium pot, heat the 1 tablespoon of olive oil over low heat. Add the chopped onions and leeks, sautéing for about 5 minutes until they start to soften. Stir in the minced garlic, cumin, and coriander, cooking for a few more minutes until fragrant.

Next, add the smoked paprika, cinnamon, chili powder, cocoa, and dried oregano. Pour in the can of diced tomatoes, 3 cups of water, and chopped carrots. Bring the mixture to a simmer, then cover and cook for 20 minutes, or until the vegetables are tender and the chili has thickened. Give it an occasional stir and add a splash more water if it looks too dry.

Combine and Finish

Stir the cooked lentils and chopped roasted squash into the chili. Let it simmer for another 10 minutes to ensure everything is heated through.

Serve the Chili

Ladle the chili into bowls. Garnish with sliced jalapeño, lime wedges, fresh cilantro, green onions, and a dollop of cashew sour cream.

Soak Cashews

To make the cashew sour cream, first soak the 1 cup of raw, unsalted cashews. You can cover them with boiling water and let them sit for at least 4 hours, or use cold water and soak them overnight.

Blend Cashew Cream

Once the cashews are soft from soaking, drain them and transfer to a high-speed blender. Begin to purée, slowly adding about 1/2 cup of fresh water, until you reach a smooth, creamy consistency. Adjust the water as needed to get it as thick or thin as you like.

Season Cashew Cream

Stir in a pinch of sea salt and the 1 teaspoon of apple cider vinegar. Taste and adjust seasoning as needed.

Smoky Lentil Chili with Squash

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