British · Vegetarian
Smoky Lentil Chili with Squash
Smoky Lentil Chili with Squash combines roasted squash and tender lentils simmered with aromatic spices and fresh vegetables for a hearty vegan chili. Served with creamy homemade cashew sour cream and fresh garnishes, it is a flavorful and comforting plant-based meal.
The Method
Instructions
Alright, let's get started by roasting that lovely squash. First, slice it into thin crescent shapes,this will help it cook evenly and get those beautiful golden edges. Drizzle a little olive oil over the slices and sprinkle some sea salt to bring out the natural sweetness. If you happen to have a few fresh sage leaves lying around, toss them on as I did; it adds a subtle earthy note, but it's totally optional. Pop the squash in a hot oven at 205 C (400 F) and roast for about 20 to 30 minutes . Make sure to flip the slices halfway through so they get evenly soft and golden on both sides. Once they're tender and smelling amazing, let them cool a bit, then chop them into bite size cubes. This roasting step really brings out a deep, smoky sweetness that's going to complement the chili perfectly.
While that's roasting away, rinse your brown lentils well under cold water to wash off any dust or debris. Place them in a pot and cover with fresh water. Bring everything to a boil, then immediately turn the heat down to a gentle simmer. Let the lentils cook uncovered for about 20 to 30 minutes until they're just tender but not mushy. Keep an eye on them because you want that perfect tender bite. When they're done, drain off any excess water and set the lentils aside for now.
Next, heat a tablespoon of olive oil over low heat in a medium sized pot. Add the chopped onions and leeks, and gently sauté them for about 5 minutes . You're looking for them to soften and become fragrant, not brown, so keep the heat low and be patient. Then toss in the minced garlic along with the ground cumin and coriander. Let those spices toast gently with the aromatics for a few minutes; this step really wakes up the flavors. Now add the rest of the spices,smoked paprika, cinnamon, chili powder, cocoa powder, sea salt, and dried oregano. Stir everything together so the spices coat the veggies nicely and get toasting for a minute or two.
Pour in the diced tomatoes, then add your water or stock along with the chopped carrots. Give everything a good stir, bring it to a simmer, and cover. Let it cook gently for about 20 minutes until the carrots are tender and the chili has thickened nicely. Don't forget to check in now and then to stir things up and add a splash of water if it starts looking too dry,this helps keep everything saucy and delicious.
Once your veggies are perfectly tender, stir in the cooked lentils and the roasted squash cubes you prepared earlier. Let everything cook together for another 10 minutes so the flavors meld and the squash heats through. You'll start to smell that smoky, spicy, warming aroma filling your kitchen,pure comfort food vibes.
When you're ready to serve, gather up some fresh toppings like sliced jalapeno, lime wedges, vibrant cilantro, chopped green onions, and don't forget a dollop of that creamy cashew sour cream we're about to whip up. These fresh elements add brightness and a bit of zing that really balance the smoky, hearty chili.
Now, for the SIMPLE CASHEW SOUR CREAM:
Begin by bringing some water to a boil. Pour this hot water over 1 cup of raw, unsalted cashews to soak them. Ideally, let them soak for at least four hours . If you're a planner, cold water soak overnight works beautifully too, but hey, I often forget or don't have time, so the hot soak is a quick and easy shortcut.
Once the cashews are nice and soft from soaking, drain them well and toss them into a high speed blender. Start pureeing and slowly add about 1/2 cup of fresh water little by little until you reach a smooth, creamy consistency. Depending on your blender and cashew size, you might need a bit more or less water,just keep an eye on the texture and stop when it's silky and thick but still spreadable.
Finally, add a pinch of sea salt and 1 teaspoon of apple cider vinegar to brighten everything up with a subtle tang. Give it one last blend to combine, and voila! You've got a luscious, dairy free sour cream that's perfect for dolloping on top of your smoky lentil chili. It's creamy, tangy, and just so good.
While that's roasting away, rinse your brown lentils well under cold water to wash off any dust or debris. Place them in a pot and cover with fresh water. Bring everything to a boil, then immediately turn the heat down to a gentle simmer. Let the lentils cook uncovered for about 20 to 30 minutes until they're just tender but not mushy. Keep an eye on them because you want that perfect tender bite. When they're done, drain off any excess water and set the lentils aside for now.
Next, heat a tablespoon of olive oil over low heat in a medium sized pot. Add the chopped onions and leeks, and gently sauté them for about 5 minutes . You're looking for them to soften and become fragrant, not brown, so keep the heat low and be patient. Then toss in the minced garlic along with the ground cumin and coriander. Let those spices toast gently with the aromatics for a few minutes; this step really wakes up the flavors. Now add the rest of the spices,smoked paprika, cinnamon, chili powder, cocoa powder, sea salt, and dried oregano. Stir everything together so the spices coat the veggies nicely and get toasting for a minute or two.
Pour in the diced tomatoes, then add your water or stock along with the chopped carrots. Give everything a good stir, bring it to a simmer, and cover. Let it cook gently for about 20 minutes until the carrots are tender and the chili has thickened nicely. Don't forget to check in now and then to stir things up and add a splash of water if it starts looking too dry,this helps keep everything saucy and delicious.
Once your veggies are perfectly tender, stir in the cooked lentils and the roasted squash cubes you prepared earlier. Let everything cook together for another 10 minutes so the flavors meld and the squash heats through. You'll start to smell that smoky, spicy, warming aroma filling your kitchen,pure comfort food vibes.
When you're ready to serve, gather up some fresh toppings like sliced jalapeno, lime wedges, vibrant cilantro, chopped green onions, and don't forget a dollop of that creamy cashew sour cream we're about to whip up. These fresh elements add brightness and a bit of zing that really balance the smoky, hearty chili.
Now, for the SIMPLE CASHEW SOUR CREAM:
Begin by bringing some water to a boil. Pour this hot water over 1 cup of raw, unsalted cashews to soak them. Ideally, let them soak for at least four hours . If you're a planner, cold water soak overnight works beautifully too, but hey, I often forget or don't have time, so the hot soak is a quick and easy shortcut.
Once the cashews are nice and soft from soaking, drain them well and toss them into a high speed blender. Start pureeing and slowly add about 1/2 cup of fresh water little by little until you reach a smooth, creamy consistency. Depending on your blender and cashew size, you might need a bit more or less water,just keep an eye on the texture and stop when it's silky and thick but still spreadable.
Finally, add a pinch of sea salt and 1 teaspoon of apple cider vinegar to brighten everything up with a subtle tang. Give it one last blend to combine, and voila! You've got a luscious, dairy free sour cream that's perfect for dolloping on top of your smoky lentil chili. It's creamy, tangy, and just so good.
Pairs Well With
