Smoky Lentil Chili with Squash
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
Instructions
1- Begin by roasting the squash.
2- Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt.
3- I added a fresh little sage I had in the fridge, but it’s unnecessary.
4- Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden.
5- Let cool and chop into cubes.
6- Meanwhile, rinse the lentils and cover them with water.
7- Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender.
8- Drain and set aside.
9- While the lentils are cooking heat the 1 Tbsp.
10- of oil on low in a medium pot.
11- Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften.
12- Add the garlic next along with the cumin and coriander, cooking for a few more minutes.
13- Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano.
14- Next add the can of tomatoes, the water or stock, and carrots.
15- Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up.
16- You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.
17- Add the lentils and chopped roasted squash.
18- Let cook for 10 more minutes to heat through.
19- Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
20- SIMPLE CASHEW SOUR CREAM 1 Cup Raw Unsalted Cashews Pinch Sea Salt 1 tsp.
21- Apple Cider Vinegar Water Bring some water to the boil, and use it to soak the cashews for at least four hours.
22- Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.
23- After the cashews have soaked, drain them and add to a high speed blender.
24- Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached.
25- You may need to add less or more water to reach the desired consistency.
26- Add a pinch of sea salt and vinegar (or lemon juice).