Smoky Lentil Chili with Squash

Story behind the dish

Imagine a cozy autumn afternoon, footsteps crunching on crisp fallen leaves as you come inside craving hearty warmth. This smoky lentil chili with roasted squash is the perfect antidote: rich, comforting, and bursting with layered flavors. It’s like a gentle hug in a bowl, with vibrant spices and sweet caramelized squash giving it a touch of sweetness and depth. This dish not only fills your belly but also fuels your spirit with its wholesome ingredients and fragrant aroma.

Ingredients

• 1 tablespoon olive oil (0.5 fl oz / 15 ml)
• 1 large onion, chopped
• 1 leek, sliced
• 3 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon dried oregano
• 1 can diced tomatoes (14.5 oz / 411 g)
• 3 cups water (24 fl oz / 710 ml)
• 3 carrots, chopped
• 1 ½ cups dried brown lentils (9 oz / 255 g)
• 1 teaspoon sea salt
• 1 small squash, sliced into thin crescents
• 1 cup raw unsalted cashews (4 oz / 113 g)
• 1 teaspoon apple cider vinegar (5 ml)

Step-by-step

1. Preheat your oven to 400°F (205°C). Slice the squash into thin crescents, drizzle lightly with olive oil, and sprinkle with sea salt. Roast on a baking sheet for 20-30 minutes, flipping halfway, until tender and golden. Cool slightly, then chop into cubes.
2. While the squash roasts, 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, heat 1 tablespoon of olive oil over low heat. Add the chopped onion and leek; sauté for about 5 minutes until they start softening.
4. Add the minced garlic, cumin, and coriander; cook for another 2-3 minutes until fragrant.
5. Stir in smoked paprika, cinnamon, chili powder, cocoa powder, oregano, and salt. Cook for a minute to toast the spices.
6. Pour in the diced tomatoes, water, and add the chopped carrots. Bring to a gentle simmer, cover, and cook for about 20 minutes until the vegetables are tender and the mixture thickens, stirring occasionally.
7. Add the cooked lentils and cubed roasted squash to the pot. Simmer uncovered for another 10 minutes to heat through and meld the flavors.
8. Serve hot, garnished with sliced jalapeños, lime wedges, cilantro, chopped green onions, and a dollop of cashew sour cream.

Chef’s tips & serving ideas

• For an extra smoky kick, sprinkle a bit more smoked paprika on top before serving.
• Pair this chili with warm crusty bread or over jasmine rice for a filling meal.

Closing thoughts

With its hearty lentils, tender roasted squash, and layers of warming spices, this smoky lentil chili is a vegetable-packed comfort food that’s perfect for cooler nights. It’s a celebration of simple ingredients elevated through slow simmering and roasting—creating a soup or stew that’s both nourishing and satisfying. Share it with loved ones and relish in the cozy magic of a truly wholesome dish.