Spicy Lentil Chili with Squash

An aromatic vegetable chili with a complex blend of spices, smoked paprika depth, and an unexpected hint of cocoa. Served with creamy cashew cream and fresh herbs.

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 1 pcs Leek
• 3 clove Garlic
• 4 tsp Cumin
• 2 tsp Coriander
• 1 tsp Smoked paprika
• 0.5 tsp Cinnamon
• 1 tsp Chili powder
• 1 tsp Cocoa powder
• 0.5 tsp Dried oregano
• 1 pcs Canned tomatoes in juice
• 3 cup Water
• 3 pcs Carrot
• 1.5 cup Brown lentils
• 1 tsp Sea salt
• 1 pcs Zucchini or butternut squash
• 1 tbsp Olive oil
• 1 pinch Sea salt
• 1 cup Raw cashews unsalted
• 1 pinch Sea salt
• 1 tsp Apple cider vinegar
• 0.5 cup Water
• 1 pcs Jalapeño
• 1 pcs Lime
• 1 bunch Cilantro
• 2 pcs Green onion

Instructions

1. Slice the squash into thin crescents, arrange on a baking sheet, brush with olive oil, and sprinkle with sea salt. Add fresh sage if desired. Roast at 205°C for 20–30 minutes, flipping the crescents halfway through, until tender and golden. Cool and cut into cubes.
2. Rinse the lentils and cover with water. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until tender. Drain and set aside.
3. In a medium pot over low heat, warm a tablespoon of olive oil. Add the diced onion and leek, sauté for about 5 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for a few more minutes.
4. Add the smoked paprika, cinnamon, chili powder, cocoa, sea salt, and oregano. Stir well and cook for a few seconds to bloom the spices.
5. Pour in the canned tomatoes with juice and water, add the diced carrot. Cover and simmer for 20 minutes over medium heat, stirring occasionally, until the vegetables are tender and the sauce has thickened. Add more liquid if needed.
6. Add the cooked lentils and diced roasted squash. Cook for another 10 minutes over medium heat to warm everything through.
7. To make the cashew cream: cover the cashews with boiling water and let soak for 4 hours (or overnight in cold water). Drain the water, place the cashews in a high-powered blender. Begin processing, gradually adding about half a cup of fresh water, until the mixture becomes creamy. Adjust the consistency to your preference by adding more or less water. Add a pinch of sea salt and apple cider vinegar, and blend.
8. Serve the hot chili topped with diced jalapeño, lime wedges, fresh cilantro, green onion, and cashew cream.