Cozy Nights and Smoky Lentil Chili with Squash Recipe
Cozy Nights and Smoky Lentil Chili with Squash Recipe – There’s something about the shift from fall to winter that makes my kitchen feel like a sanctuary.
Smoky Lentil Chili with Squash
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion
- 1 chopped Leek
- 3 cloves Garlic
- 4 teaspoons ground Cumin
- 2 teaspoons ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cinnamon
- 1 teaspoon Chili Powder
- 1 teaspoon Cocoa
- 1/2 teaspoon Dried Oregano
- 1 can Diced Tomatoes
- 3 cups Water
- 3 chopped Carrots
- 1 1/2 cups Brown Lentils
- 1 teaspoon Sea Salt
- 1 Small Squash
- 1 Cup Cashews
- 1 teaspoon Apple Cider Vinegar
Instructions
- Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. Roast the squash at 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.
- Meanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.
- While the lentils are cooking heat the 1 tablespoon of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes. Add the remaining spices – paprika, cinnamon, chili, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top up of liquid if needed.
- Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
- Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
- Array
Nutrition
Last week, as the days grew shorter and the air turned crisp, I found myself craving comfort in a bowl. My husband, ever the skeptic of my culinary experiments, raised an eyebrow when I mentioned making a smoky lentil chili with squash.
‘Lentils again?’ he teased, but I could see the glimmer of curiosity in his eyes.
I’ve always loved the way lentils can transform into something hearty and soul-warming, especially when paired with the sweetness of roasted squash. This dish became our cozy ritual, a way to combat the chill while savoring flavors that feel like a hug.
Our kitchen, often a mess of half-finished projects and scattered ingredients, became a stage for this chili.
As I roasted the squash, its aroma mingling with sage from our tiny herb garden, I couldn’t help but laugh at the chaos around me. Pots and pans were everywhere, but the promise of a warm meal made it all worthwhile.
My kids, initially indifferent, were soon drawn in by the enticing smells. They helped chop vegetables and stir the pot, their little hands eager to be part of the magic.
This chili, with its smoky depth and comforting warmth, became more than just a meal; it was a moment of connection amidst our busy lives.
I remember the first time I made this chili, inspired by a chilly evening and a longing for something nourishing yet exciting. My friend Sarah, a fellow food enthusiast, had raved about a similar dish she tried during a trip to the UK.
She described the smoky flavors and the way the squash added a subtle sweetness that balanced the chili’s heat.
- Easy Teriyaki Chicken Casserole Recipe | One-Pan Dinner
- Lazy Day Chicken Enchilada Casserole Recipe
- Boulangère Potatoes Recipe: Simple French Potato Gratin Recipe
- Spicy Arrabiata Penne Recipe | Fast & Flavorful Italian Dish
- Classic British Bakewell Tart Recipe | Almond & Raspberry
- The Humble Breakfast Potato Recipe: My Morning Salvation
Intrigued, I decided to create my own version, tweaking and testing until I landed on this smoky lentil chili with squash. It’s a testament to how food can bridge cultures and bring comfort, no matter where you are.
The Origins of Smoky Lentil Chili with Squash
Smoky lentil chili with squash is a dish that draws inspiration from British cuisine, where hearty, comforting meals are a staple. The use of lentils, a beloved pulse, reflects the country’s embrace of vegetarian and vegan options.
The addition of squash, a nod to seasonal produce, adds a layer of sweetness and texture that complements the chili’s smoky undertones.
This recipe is a fusion of traditional British flavors and the global love for chili, making it a versatile dish that can be enjoyed in various settings, from a cozy family dinner to a festive gathering.
Smoky Lentil Chili with Squash Recipe
Here’s the main thing:
Ingredients
- 1 small squash
- 1 tbsp olive oil
- Sea salt, to taste
- Fresh sage (optional)
- 1 1/2 cups brown lentils
- 1 onion, chopped
- 1 leek, chopped
- 3 cloves garlic, minced
- 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 or vegetable stock
- 3 carrots, chopped
- 1 tsp sea salt
- Jalapeno, lime wedges, cilantro, green onions, and cashew sour cream for serving
Cozy Nights and Smoky Lentil Chili with Squash Recipe: The Instructions
Alright, let’s get cooking! Here’s how to make that the Smoky Lentil Chili with Squash:
Roasting the Squash
Begin by preheating your oven to 205°C (400°F). Slice the squash into thin crescents and place them on a baking sheet. Drizzle with a little olive oil and sprinkle with sea salt.
If you have fresh sage on hand, toss a few leaves in for an extra layer of flavor (though it’s not necessary). Roast the squash for 20-30 minutes, flipping halfway through, until it’s soft and golden. Once done, let it cool and then chop into cubes.
Cooking the Lentils
While the squash is roasting, rinse the lentils and cover them with water in a pot. Bring them to a boil, then turn down to a simmer and let them cook uncovered for 20-30 minutes, or until tender. Drain and set aside.
Preparing the Chili Base
In a medium pot, heat 1 tbsp of olive oil on low. Add the chopped onions and leeks, sautéing for about 5 minutes or until they begin to soften. Add the minced garlic along with the cumin and coriander, cooking for a few more minutes.
Then, add the remaining spices – smoked paprika, cinnamon, chili powder, cocoa, oregano, and sea salt. Stir in the can of diced tomatoes and the water or vegetable stock, followed by the chopped carrots.
Let the mixture simmer, covered, for 20 minutes or until the vegetables are tender and the chili has thickened. Be sure to check on the pot periodically, stirring and adding more liquid if needed.
Combining and Finishing
Once the base is ready, add the cooked lentils and chopped roasted squash to the pot. Let everything cook together for an additional 10 minutes to heat through and meld the flavors.
Serving
Serve the smoky lentil chili with squash hot, garnished with sliced jalapeno, lime wedges, cilantro, green onions, and a dollop of cashew sour cream.
Simple Cashew Sour Cream
- 1 cup raw unsalted cashews
- Pinch of sea salt
- 1 tsp apple cider vinegar
- Water
Bring some water to a boil and use it to soak the cashews for at least four hours. If you’re like me and often forget to plan ahead, the boil method is a lifesaver.
After soaking, drain the cashews and add them to a high-speed blender. Begin to puree, slowly adding about 1/2 cup of fresh water until you reach a creamy consistency.
Adjust the water as needed. Add a pinch of sea salt and the apple cider vinegar (or lemon juice if you prefer).
Helpful Tips for Smoky Lentil Chili with Squash
Here’s how to make some awesome Smoky Lentil Chili with Squash!
Roasting the Squash
Roasting the squash is crucial for bringing out its sweetness and adding depth to the chili. Make sure to flip the squash halfway through roasting to ensure even caramelization.
If you’re short on time, you can cube the squash before roasting, but I find that crescents roast more evenly and look prettier on the plate.
Spice Balance
The combination of spices in this recipe – cumin, coriander, smoked paprika, cinnamon, chili powder, and cocoa – creates a complex flavor profile.
Feel free to adjust the amounts to suit your taste. If you prefer a milder chili, reduce the chili powder. For a smokier flavor, add a bit more smoked paprika.
Lentil Cooking
Cooking lentils until they’re just tender is key. Overcooked lentils can turn mushy and lose their texture, which can affect the overall consistency of the chili. Keep an eye on them and drain them as soon as they’re done.
Thickening the Chili
If your chili is too thin, let it simmer uncovered for a bit longer to reduce the liquid. Conversely, if it’s too thick, add a bit more water or stock. The goal is a hearty, spoonable consistency that’s neither too soupy nor too dense.
Cashew Sour Cream
The cashew sour cream is a game-changer, adding a creamy, tangy element to the chili. If you don’t have a high-speed blender, you might need to soak the cashews longer or blend them for a longer period to achieve the right consistency.
Don’t skip the vinegar; it adds that essential sour note.
Variations on Smoky Lentil Chili with Squash
Different takes on a hearty lentil chili that features squash:
Meat Lovers’ Version
If you’re not strictly vegetarian, you can add ground beef or turkey to the chili. Brown the meat before adding the onions and leeks, and proceed with the recipe as written. This adds a rich, meaty flavor that complements the smoky spices.
Vegan Option
To make this chili vegan, simply omit the Worcestershire sauce or replace it with a vegan alternative. The rest of the recipe is already vegan-friendly, making it a versatile option for any dietary preference.
Spicy Kick
For those who love heat, add a diced jalapeno or a pinch of cayenne pepper to the chili base. This will give it an extra spicy kick that’s perfect for chilly nights.
Seasonal Twist
Swap out the squash for other seasonal vegetables like sweet potatoes or butternut squash. Each will add its own unique sweetness and texture to the chili, keeping it fresh and exciting.
Realistic Expectations and Reflections
Making this smoky lentil chili with squash is like wrapping yourself in a warm blanket on a cold day. It’s a labor of love, but one that pays off in spades.
The process might seem daunting at first – all those spices, the roasting, the blending – but trust me, it’s worth it. The aroma that fills your kitchen, the way the flavors meld together, and the joy of sharing it with loved ones are what make this dish special.
Your first batch might not be perfect, and that’s okay. Maybe the squash will be a bit too soft, or the chili a tad too thick. But that’s the beauty of cooking at home – it’s about the journey, not just the destination.
Each time you make this chili, you’ll tweak and refine it until it’s exactly how you like it.
And when you finally sit down to enjoy a bowl, you’ll feel a sense of accomplishment and warmth that no restaurant meal can replicate.
So, go ahead and give this smoky lentil chili with squash a try. It might just become your new favorite comfort food, a dish that brings you back to those cozy nights in the kitchen, surrounded by the people you love.
