British · vegetarian

Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Yield: 4 servings
Cuisine: British
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Olive Oil1 tbsp
Onion1
Leek1
Garlic3 cloves
Cumin4 tsp
Coriander2 tsp
Smoked Paprika1 tsp
Cinnamon½ tsp
Chili Powder1 tsp
Cocoa1 tsp
Dried Oregano½ tsp
Diced Tomatoes1 can
Water3 cups
Carrots3
Brown Lentils1.5 cups
Sea Salt1 tsp
SquashSmall1
Cashews1 cup
Apple Cider Vinegar1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 0 min

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

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