Smoky Lentil Chili with Squash
A hearty, vegetarian British-inspired chili featuring roasted squash, smoky spices, and a cashew sour cream for a creamy finish.
Pasos
- 1
Roast the squash: slice into thin crescents, toss with a little oil and sea salt, and roast at 400F (205C) for 20–30 minutes, flipping halfway, until soft and golden. Cool and chop into cubes.
- 2
Rinse lentils and cover with water. Bring to a boil, then reduce to a simmer and cook (uncovered) for 20–30 minutes, or until tender. Drain and set aside.
- 3
In a medium pot, heat 1 tablespoon of oil on low. Add the onion and leek and sauté for about 5 minutes until softened. Add garlic, cumin, and coriander and cook a few more minutes.
- 4
Add the remaining spices – paprika, cinnamon, chili powder, cocoa, Worcestershire sauce, salt, and oregano. Add the can of tomatoes, the water or stock, and carrots. Simmer, covered, for 20 minutes or until the vegetables are tender and the mixture has thickened. Stir occasionally and adjust liquid as needed.
- 5
Add the lentils and roasted squash. Cook for 10 more minutes to heat through.
- 6
Serve with sliced jalapeño, lime wedges, cilantro, green onions, and cashew sour cream.
- 7
Cashew sour cream: Soak 1 cup raw cashews in water for at least four hours (or use boiled method). Drain and blend with about 1/2 cup fresh water until creamy, adjusting with more water as needed. Add a pinch of sea salt and apple cider vinegar.
