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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cut the squash into thin crescents, drizzle with oil and scatter over some sea salt.
2. Roast at 205C (400F) for 20-30 minutes, turning the pieces halfway, until soft and golden, then leave to cool and cut into cubes.
3. Rinse the lentils, cover with fresh water, bring to the boil, then simmer uncovered for 20-30 minutes until tender, and drain.
4. In a separate pot, warm the tablespoon of oil on a low heat and cook the onion and leek for 5 or so minutes until starting to soften.
5. Stir in the garlic, cumin and coriander and cook for a few more minutes.
6. Add the smoked paprika, cinnamon, chilli powder, cocoa and oregano, along with the salt, and stir through.
7. Pour in the tinned tomatoes, water and carrots, cover and simmer for 20 minutes, or until the carrots are tender and the mixture has thickened, checking occasionally and topping up with liquid if it looks dry.
8. Stir in the cooked lentils and roasted squash and let everything cook together for 10 more minutes to heat through.
9. For the cashew cream, soak the cashews in freshly boiled water for at least four hours (or in cold water overnight), then drain.
10. Blend the soaked cashews with about half a cup of fresh water until smooth, adjusting the water to get the consistency you want.
11. Season the cashew cream with a pinch of sea salt and the cider vinegar.
12. Serve the chilli with the cashew cream and your choice of toppings, such as sliced chilli, lime wedges, coriander and spring onion.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.