Smoky lentil chilli with squash — a rich vegetarian chilli of brown lentils and roasted squash spiced with cumin, smoked paprika and cocoa, served with cashew sour cream. Hearty and warming.
- 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
Tags:
PulseVideo
Preparation
- Begin by roasting the squash. Slice into thin crescents, drizzle with a little oil, and sprinkle with sea salt (add a little sage if you have it). Roast at 205°C (400°F) for 20–30 minutes, flipping halfway, until soft and golden, then cool and chop into cubes.
- Meanwhile, rinse the lentils and cover with water. Bring to the boil, then reduce to a simmer and cook uncovered for 20–30 minutes, or until tender, then drain and set aside.
- While the lentils cook, heat 1 tbsp oil on low in a medium pot. Add the onion and leek and sauté for about 5 minutes, until softened. Add the garlic with the cumin and coriander, cooking a few more minutes, then add the remaining spices — paprika, cinnamon, chilli, cocoa, salt and oregano. Add the tomatoes, water, and carrots, then simmer, covered, for 20 minutes, or until the veg is tender and thickened, checking periodically to stir and top up the liquid.
- Add the lentils and chopped roasted squash and cook for 10 more minutes to heat through.
- Serve with sliced jalapeño, lime wedges, cilantro, green onions and cashew sour cream.
- For the cashew sour cream, soak 1 cup raw cashews in boiled water for at least four hours (or overnight in cold water), then drain. Add to a high-speed blender and purée, slowly adding about ½ cup fresh water, until creamy, then stir in a pinch of sea salt and 1 tsp apple cider vinegar.
