Smoky Lentil Chili with Squash

Ingredients

• 14 gOlive oil
• 150 gOnion
• 100 gLeek
• 9 gGarlic
• 9.2 gCumin
• 4.6 gCoriander
• 2.3 gBell pepper
• 1.15 gCinnamon
• 2.3 gChili
• 2.5 gCocoa
• 1.15 gOregano
• 400 gTomato
• 720 mlWater
• 210 gCarrot
• 300 gLentil
• 6 gSalt
• 500 gPumpkin
• 140 gCashew
• 5 gApple cider vinegar
• 15 gJalapeño
• 50 gLime
• 10 gCilantro
• 30 gGreen onion

Instructions

1. 1

   Roast the squash

   • Slice the squash into thin crescents.
   • Toss with 1 tbsp olive oil and about 1/4 tsp sea salt.
   • Roast at 205 °C (400 °F) for 20–30 minutes, turning once, until soft and golden.
   • Cool slightly and cut into cubes.
2. 2

   Pre‑cook the lentils

   • Rinse lentils and cover with water, bring to a boil.
   • Simmer 20–30 minutes until tender, then drain and set aside.
3. 3

   Sauté aromatics & spices

   • Heat 1 tbsp olive oil in a medium pot.
   • Sauté onion and leek 4–5 minutes until soft.
   • Add garlic, cumin and coriander and cook 2–3 minutes.
   • Stir in paprika, cinnamon, chili powder, cocoa, oregano and salt.
4. 4

   Simmer the chili

   • Add canned diced tomatoes, 720 ml water and carrots to the pot.
   • Cover and simmer 20 minutes until vegetables are tender and sauce thickens; stir occasionally.
   • Stir in the cooked lentils and roasted squash and simmer 10 more minutes to heat through.
5. 5

   Serve & garnish

   • Serve the chili hot with sliced jalapeño, lime wedges, cilantro and green onions.
   • Top with a spoonful of cashew sour cream.
6. 6

   Simple cashew sour cream

   • Soak cashews in hot water for at least 4 hours (or in boiling water 30–60 minutes), then drain.
   • Blend cashews with about 120 ml fresh water until very smooth; add more water if needed.
   • Season with a pinch of sea salt and 1 tsp apple cider vinegar.