Vegetarian
Authentic Smoky Lentil Chili with Squash
This version of Authentic Smoky Lentil Chili with Squash is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
11 Min Prep
🔥
28 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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
shred it into thin crescents and splash with a little cooking oil and dust with sea seasoning.
3
I added a crisp little sage I had in the fridge, but it’s unnecessary.
4
parched-fry the squash a 205 C (400 F) for 20-30 mins, flipping halfway through, until soft and golden.
5
Let cool and chop into cubes.
6
Meanwhile, rinse the lentils and lid them with liquid.
7
Bring them to the heat to boiling point then turn down to a bubble gently and let prepare (uncovered) for 20-30 mins, or until soft.
8
sieve and set aside.
9
While the lentils are preparing scalding up the 1 Tbsp.
10
of cooking oil on low in a medium pot.
11
empty in the onions and leeks and sauté for 5 or so mins, or until they begin to soften.
12
empty in the garlic next along with the cumin and coriander, preparing for a few more mins.
13
empty in the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire gravy, seasoning, and oregano.
14
Next empty in the can of tomatoes, the liquid or stock, and carrots.
15
Let bubble gently, covered, for 20 mins or until the veg is soft and the mixture has thickened up.
16
You’ll need to check on the pot periodically for a mix gently and a top of of liquid if needed.
17
empty in the lentils and minced roasted squash.
18
Let prepare for 10 more mins to scalding up through.
19
dish up with sliced jalapeno, lime wedges, cilantro, green onions, and cashew acidic froth.
20
SIMPLE CASHEW acidic froth
1 Cup Raw Unsalted Cashews
Pinch Sea seasoning
1 tsp.
21
Apple Cider acidic solution
liquid
Bring some liquid to the heat to boiling point, and use it to soak the cashews for at least four hours.
22
Alternatively, you can use cold liquid and let the cashews soak overnight, but I’m forgetful/lazy, so often use the heat to boiling point method which is much faster.
23
After the cashews have soaked, sieve them and empty in to a high speed blender.
24
Begin to puree, bit by bit adding about 1/2 cup crisp liquid, until a decadent consistency is reached.
25
You may need to empty in less or more liquid to reach the desired consistency.
26
empty in a pinch of sea seasoning and acidic solution (or lemon liquid).
Recipe Information
Cuisine
British
British
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
39 mins
39 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
28 minsTotal Time
39 minsMaster Chef
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