British·non-vegetarian·medium

Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbls Olive Oil; 1 Onion; 1 chopped Leek; 3 cloves Garlic; 4 tsp ground Cumin; 2 tsp ground 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 cups Water; 3 chopped Carrots; 1 1/2 cups Brown Lentils; 1 tsp Sea Salt; 1 Small Squash; 1 Cup Cashews; 1 tsp Apple Cider Vinegar

Alright, folks, let's dive into making my Smoky Lentil Chili with Squash! Trust me, you're in for a treat with this hearty and flavorful dish. So, here's a little fun fact for you: one time, I accidentally mistook chili powder for cocoa while making this recipe. Let's just say, it was not a pleasant surprise! Double-check your spices, my friends, and avoid my cocoa catastrophe. Pro tip: Want to add an extra kick to this chili? Try sprinkling some smoked salt on top before serving. It'll take the smokiness to a whole new level that'll have your taste buds doing a happy dance. Now, follow the original instructions to roast your squash and cook your lentils. As for me, I always play some upbeat music in the background while I cook – it keeps things fun and entertaining in the kitchen. While your chili simmers away, don't forget to give it a stir now and then. And hey, if you sneak a taste (or two), I won't tell! The aroma alone will have you counting down the minutes until it's ready. Get ready to savor every spoonful of this smoky, savory goodness. Enjoy, my friends!

60 min(prep 15 + cook 45)

4 servings

350 kcal

4.1

Ingredients

Olive Oil1 tbls
Onion1
Leek1 chopped
Garlic3 cloves
Cumin4 tsp ground
Coriander2 tsp ground
Smoked Paprika1 tsp
Cinnamon1/2 tsp
Chili Powder1 tsp
Cocoa1 tsp
Dried Oregano1/2 tsp
Diced Tomatoes1 can
Water3 cups
Carrots3 chopped
Brown Lentils1 1/2 cups
Sea Salt1 tsp
Squash1 Small
Cashews1 Cup
Apple Cider Vinegar1 tsp

Nutrition

350 kcalper serving

Protein15g16%

Carbs50g54%

Fat10g11%

Fiber12g13%

Sugar5g5%

Directions

1
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.
2
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.
3
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.
4
Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
5
Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
6
SIMPLE CASHEW SOUR CREAM
7
1 Cup Raw Unsalted Cashews
8
Pinch Sea Salt
9
1 tsp. Apple Cider Vinegar
10
Water

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