Smoky Lentil Chili with Squash

Vegetarian · British classic.

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

Method

1. Continue cooking — Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt.
2. Add ingredients — I added a fresh little sage I had in the fridge, but it’s unnecessary.
3. Continue cooking — Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden.
4. Prep and chop — Let cool and chop into cubes. Meanwhile, rinse the lentils and cover them with water.
5. Bring to a boil — Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender.
6. Heat the pan — Drain and set aside. While the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot.
7. Add ingredients — Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften.
8. Add ingredients — Add the garlic next along with the cumin and coriander, cooking for a few more minutes.
9. Add ingredients — Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano.
10. Add ingredients — Next add the can of tomatoes, the water or stock, and carrots.
11. Simmer — Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up.
12. Stir — You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.

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