Smoky Lentil Chili with Roasted Squash
A hearty, warming vegan chili packed with smoky spices, tender brown lentils, and golden roasted squash. Topped with a silky homemade cashew sour cream, it's as comforting as it is nourishing.
Ingredients
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Olive Oilβ 15 g π§ 16.3 ml π₯ 1β tbsp
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Squashβ 300 g 1 pcs
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Carrotsβ 240 g π₯ 3 pcs
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Diced Tomatoesβ 400 g None
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Leekβ 100 g π₯¬ 1 pcs
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Onionβ 150 g π§ 1 pcs
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Brown Lentilsβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Cuminβ 9.9 g 4.93 pcs
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Garlicβ 15 g π§ 3 pcs
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Cinnamonβ 3 g 1 pcs
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Smoked Paprikaβ 2.5 g ΒΎ pcs
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Chili Powderβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Cocoaβ 2.7 g π§ 4.9 ml π₯ 1 tsp
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Dried Oreganoβ 1 g π§ 2 ml π₯ β tsp
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Corianderβ 8.9 g β pcs
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Apple Cider Vinegarβ 5 g π§ 4.9 ml π₯ 1 tsp
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Waterβ 709.8 g π§ 709.8 ml π₯ 3 cup
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Sea Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Cashews 1 cup
Total nutrition
672 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Begin by roasting the squash. Slice it into thin crescents, drizzle with a little olive oil, and sprinkle with sea salt. Roast at 205Β°C for 20β30 minutes, flipping halfway through, until soft and golden. Let cool, then chop into cubes.
- Rinse 270 g of brown lentils and place them in a pot. Cover with water, bring to the boil, then reduce to a simmer and cook uncovered for 20β30 minutes until tender. Drain and set aside.
- While the lentils cook, heat 15 ml of olive oil over low heat in a medium pot. Add the diced onion and chopped leek and sautΓ© for about 5 minutes until softened. Add the garlic along with the ground cumin and coriander and cook for a few more minutes. Stir in the smoked paprika, cinnamon, chili powder, cocoa, salt, and dried oregano. Add the can of diced tomatoes, 720 ml of water or stock, and the chopped carrots. Simmer covered for 20 minutes, stirring occasionally and adding liquid as needed, until the vegetables are tender and the mixture has thickened.
- Stir in the cooked lentils and roasted squash cubes. Cook for a further 10 minutes to heat everything through.
- To make the cashew sour cream, pour boiling water over 140 g of raw unsalted cashews and soak for at least 4 hours, or soak in cold water overnight. Once soaked, drain the cashews and transfer to a high-speed blender. Blend, gradually adding about 120 ml of fresh water, until smooth and creamy, adjusting the water as needed. Season with a pinch of sea salt and 5 ml of apple cider vinegar and blend once more.
- Serve the chili topped with sliced jalapeΓ±o, lime wedges, fresh cilantro, sliced green onions, and a generous dollop of cashew sour cream.
Source:
TheMealDB
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