Dinner

Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Cuisine: British
Ingredients: 1 tbls olive oil; 1 onion; 1 chopped leek, chopped; 3 cloves garlic; 4 tsp ground ground cumin, ground; 2 tsp ground ground coriander, ground; 1 tsp smoked paprika; 1/2 tsp cinnamon; 1 tsp chili powder; 1 tsp cocoa; 1/2 tsp dried oregano; 1 can diced tomatoes, diced; 3 cups water; 3 chopped carrots, chopped; 1 1/2 cups brown lentils; 1 tsp sea salt; 1 small small squash; 1 Cup raw unsalted cashews, raw, unsalted; 1 tsp apple cider vinegar; Worcestershire sauce, as needed; jalapeño, sliced, for serving; lime, cut into wedges, for serving; cilantro, for serving; green onions, for serving

A hearty vegetarian chili of brown lentils, roasted squash, tomatoes, warming spices, and a creamy cashew sour cream.

5 hr 30 min
430 kcal
Vegetarian
British
Stew
Vegan

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Slice the squash into thin crescents, drizzle with a little oil, and sprinkle with sea salt.
Step 2:
Roast the squash at 205°C (400°F) for 20–30 minutes, flipping halfway through, until soft and golden.
20–30 min
Step 3:
Let the squash cool, then chop it into cubes.
Step 4:
Rinse the lentils, cover with water, bring to a boil, then reduce to a simmer. Cook uncovered for 20–30 minutes, until tender; drain and set aside.
20–30 min
Step 5:
While the lentils cook, heat the tablespoon of oil over low heat in a medium pot. Add the onion and leek and sauté for about 5 minutes, until beginning to soften.
5 min
Step 6:
Add the garlic, cumin, and coriander, and cook for a few more minutes.
Step 7:
Add the smoked paprika, cinnamon, chili powder, cocoa, Worcestershire sauce, sea salt, and dried oregano.
Step 8:
Add the diced tomatoes, water or stock, and carrots. Cover and simmer for 20 minutes, until the vegetables are tender and the mixture has thickened.
20 min
Step 9:
Stir periodically and add more liquid if needed.
Step 10:
Add the cooked lentils and chopped roasted squash. Cook for 10 more minutes, until heated through.
Step 11:
Serve with sliced jalapeño, lime wedges, cilantro, green onions, and cashew sour cream.
Step 12:
For the cashew sour cream, cover the cashews with boiling water and soak for at least 4 hours. Alternatively, soak them overnight in cold water.
4 h
Step 13:
Drain the soaked cashews and blend in a high-speed blender, slowly adding about 1/2 cup fresh water, until creamy.
Step 14:
Season the cashew cream with a pinch of sea salt and the apple cider vinegar.