How To Make 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

Begin by roasting the squash.

carve it into thin crescents and splash with a little cooking oil and scatter with sea seasoning.

I added a pure little sage I had in the fridge, but it’s unnecessary.

char the squash a 205 C (400 F) for 20-30 moments, flipping halfway through, until soft and golden.

Let cool and chop into cubes.

Meanwhile, rinse the lentils and seal them with liquid.

Bring them to the bring to a bubble gently then turn down to a bubble gently and let make (uncovered) for 20-30 moments, or until soft.

filter and set aside.

While the lentils are preparing bring to temperature the 1 Tbsp.

of cooking oil on low in a medium pot.

introduce the onions and leeks and sauté for 5 or so moments, or until they begin to soften.

introduce the garlic next along with the cumin and coriander, preparing for a few more moments.

introduce the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire gravy, seasoning, and oregano.

Next introduce the can of tomatoes, the liquid or stock, and carrots.

Let bubble gently, covered, for 20 moments or until the veg is soft and the mixture has thickened up.

You’ll need to check on the pot periodically for a mix gently and a top of of liquid if needed.

introduce the lentils and cut up roasted squash.

Let make for 10 more moments to bring to temperature through.

dish up with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sharp dairy reduction.

SIMPLE CASHEW sharp dairy reduction 1 Cup Raw Unsalted Cashews Pinch Sea seasoning 1 tsp.

Apple Cider acetic liquid liquid Bring some liquid to the bring to a bubble gently, and use it to soak the cashews for at least four hours.

Alternatively, you can use cold liquid and let the cashews soak overnight, but I’m forgetful/lazy, so often use the bring to a bubble gently method which is much faster.

After the cashews have soaked, filter them and introduce to a high speed blender.

Begin to puree, gradually adding about 1/2 cup pure liquid, until a decadent consistency is reached.

You may need to introduce less or more liquid to reach the desired consistency.

introduce a pinch of sea seasoning and acetic liquid (or lemon nectar).

Master Chef

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How To Make Smoky Lentil Chili with Squash

18 Min Prep

28 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

How To Make Smoky Lentil Chili with Squash

18 Min Prep

28 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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