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

recipes.zone

Add recipe Sign in

Setting the table…

Smoky Lentil Chili with Squash Recipe — Recipes Zone

Method

8 steps · 1h 13m

01
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.
02
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.
03
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.
04
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.
05
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.
06
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.
07
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.
08
Season Cashew Cream
Stir in a pinch of sea salt and the 1 teaspoon of apple cider vinegar. Taste and adjust seasoning as needed.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	634kcal	32%
Fat	20.1g	29%
Carbohydrate	95.7g	37%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Tree nuts	Contains
Gluten	May contain
Mustard	May contain

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Smoky Lentil Chili with Squash Recipe

Sauerkraut pierogi

Provençal Omelette Cake

Beef Asado

About this recipe

Similar recipes

Method

Roast the Squash

Cook the Lentils

Sauté Aromatics and Simmer Chili

Combine and Finish

Serve the Chili

Soak Cashews

Blend Cashew Cream

Season Cashew Cream

Nutrition

Allergens

Reviews

BeaverTails