Smoky Lentil Chili with Squash

Ingredients

• Olive Oil1 tbsp
• Onion1 piece
• Leek, chopped1 piece
• Garlic Clove3 piece
• ground Cumin4 tsp
• ground Coriander2 tsp
• Smoked Paprika1 tsp
• Cinnamon.5 tsp
• Red Chilli Powder1 tsp
• Cocoa1 tsp
• Salt1 tsp
• Oregano.5 tsp
• diced Tomatoes1 can
• Carrots, chopped3 piece
• small Squash1 piece
• Brown Lentils1.5 cup

Instructions

1. 1

   Step 1

   Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. 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. 2

   Step 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. 3

   Step 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.

4. 4

   Step 4

   Add the garlic next along with the cumin and coriander, cooking for a few more minutes.

5. 5

   Step 5

   Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano.

6. 6

   Step 6

   Next add the can of tomatoes, the water or stock (3 cups), and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up.

7. 7

   Step 7

   Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.

8. 8

   Step 8

   Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Smoky Lentil Chili with Squash can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.