Name: Smoky Lentil Chili with Squash
Yield: 6 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

Vegetarian

6 servings

392 cal/serving

Instructions

Step 1

Slice squash into thin crescents, drizzle with olive oil, sprinkle sea salt, roast at 400°F 20–30 minutes flipping halfway until soft and golden, cool and chop into cubes

Olive OilSea SaltSquash

Step 2

Rinse lentils, cover with water, bring to a boil, then simmer uncovered 20–30 minutes until tender, drain and set aside

Brown LentilsWater

Step 3

Heat olive oil in a medium pot over low and sauté onion and leek until softened (~5 minutes)

Olive OilOnionLeek

Step 4

Add garlic, cumin and coriander and cook a few minutes

GarlicCuminCoriander

Step 5

Add smoked paprika, cinnamon, chili powder, cocoa, sea salt and dried oregano and cook briefly

Smoked PaprikaCinnamonChili PowderCocoaSea SaltDried Oregano

Step 6

Add diced tomatoes, water and carrots, cover and simmer 20 minutes until vegetables are tender and mixture thickens, stirring occasionally and adding water if needed

Diced TomatoesWaterCarrots

Step 7

Add cooked lentils and chopped roasted squash and simmer 10 minutes to heat through

Brown LentilsSquash

Step 8

Soak cashews in boiling water for at least 4 hours (or in cold water overnight)

CashewsWater

Step 9

Drain soaked cashews and puree with about 1/2 cup fresh water until creamy, then add a pinch of sea salt and apple cider vinegar

CashewsWaterSea SaltApple Cider Vinegar

Step 10

Serve the stew topped with cashew sour cream (optionally add jalapeño, lime wedges, cilantro and green onions)