Smoky Lentil Chili with Squash

Instructions

1. 1

   Preheat Oven and Prepare Squash

   8 min

   Set your oven to 205°C (400°F) to preheat. While waiting, cut the squash into thin crescent shapes and place them on a baking sheet. Drizzle with olive oil and season with a sprinkle of sea salt. Roast for about 20-30 minutes, flipping the pieces halfway through, until they are soft and golden brown. Once cooked, allow them to cool slightly before chopping into cubes.

2. 2

   Cook Lentils

   18 min

   Thoroughly rinse the brown lentils under cold water to remove any debris. In a pot, combine the lentils with enough water to cover them, then bring to a boil over medium-high heat. Once boiling, lower the heat to a simmer and cook uncovered for 20-30 minutes, or until the lentils are tender but not mushy. Drain the lentils and set aside for later use.

3. 3

   Sauté Aromatics

   13 min

   In a medium-sized pot, heat 1 tablespoon of olive oil over low heat. Add the chopped onion and leek, sautéing them for around 5 minutes until they become translucent and soft. Next, incorporate the minced garlic, along with cumin and coriander, and continue to cook for an additional 2-3 minutes, allowing the spices to release their flavors.

4. 4

   Add Spices and Simmer

   18 min

   To the pot, add the remaining spices: smoked paprika, cinnamon, chili powder, cocoa, sea salt, and dried oregano. Pour in the diced tomatoes and water, then add the chopped carrots. Cover the pot and let it simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the mixture has thickened to your liking.

5. 5

   Incorporate Lentils and Squash

   11 min

   Once the vegetable mixture has simmered, gently fold in the drained lentils and the previously cubed roasted squash. Allow the chili to cook for an additional 10 minutes on low heat, stirring occasionally to ensure everything is heated through evenly.

6. 6

   Prepare to Serve

   4 min

   Dish out the chili into bowls and top each serving with optional garnishes like sliced jalapeños, lime wedges, chopped cilantro, green onions, and a generous dollop of cashew sour cream for added creaminess and flavor.

7. 7

   Soak Cashews

   2 min

   Place 1 cup of raw unsalted cashews in a bowl and cover them with boiling water. Let them soak for at least 4 hours, or if you prefer, overnight in cold water for a creamier texture. After soaking, drain the cashews and prepare for blending.

8. 8

   Blend Cashews

   5 min

   Transfer the soaked cashews into a high-speed blender. Gradually add about 1/2 cup of fresh water while blending until the mixture reaches a creamy consistency. You can adjust the amount of water as needed to achieve your preferred thickness.

9. 9

   Season Cashew Cream

   3 min

   To finish the cashew sour cream, mix in a pinch of sea salt along with 1 teaspoon of apple cider vinegar (or lemon juice, if preferred) to enhance the flavor. Blend briefly to combine the ingredients, and adjust seasoning if necessary before serving with your chili.