Smoky Lentil Chili with Squash
“Discover the joy of making Smoky Lentil Chili with Squash at home. This 35-minute british recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Smoky Lentil Chili with Squash at home. This 35-minute british recipe delivers authentic flavors that will make your taste buds sing.
This Smoky Lentil Chili with Squash represents the best of British cooking—hearty, comforting, and deeply satisfying. Modern British cuisine has evolved far beyond its reputation, embracing quality ingredients and refined techniques.
This dish proves that British food can be both comforting and impressive.
📋 Smoky Lentil Chili with Squash
📝 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
👨🍳 Instructions
- 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.
- 4
Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
- 5
Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
- 6
SIMPLE CASHEW SOUR CREAM
- 7
1 Cup Raw Unsalted Cashews
- 8
Pinch Sea Salt
- 9
1 tsp. Apple Cider Vinegar
- 10
Water
- 11
Bring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.
- 12
After the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.
- 13
Add a pinch of sea salt and vinegar (or lemon juice).
💡 Why This Recipe?
Discover the joy of making Smoky Lentil Chili with Squash at home. This 35-minute british recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Olive Oil
- 4Taste as you go and adjust seasonings to your preference
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