Smoky Lentil Chili with Squash

Method15 steps

1. 1

   Step 1: Bring enough soaking water to cover the cashews to a boil and pour it over all the raw unsalted cashews (1 cup) in a heatproof container. Let cool promptly, then cover and refrigerate while they soften for at least four hours, continuing until soft enough to blend smoothly. Start this soak before cooking the chili.

   Initial four-hour cashew soak; continue until soft · 240 minUses 1 cup raw unsalted cashews · Water to cover the cashews for soaking, as needed

2. 2

   Step 2: Heat the oven to 205 °C /400 °F. Wash the small winter squash (1), remove the seeds and cut into thin crescents. Peel if its skin is not edible. Coat the crescents with the separate little roasting oil and sprinkle with their roasting sea salt, then spread on a baking tray.

   Uses 1 small winter squash · A little olive oil for coating the squash crescents · A sprinkle of sea salt for the squash

3. 3

   Step 3: Roast the squash crescents for twenty to thirty minutes, flipping halfway through, until soft and golden.

   Roast squash crescents until soft and golden · 30 minUses All prepared squash crescents

4. 4

   Step 4: Let the roasted squash cool just enough to handle, then chop all the cooked crescents into cubes and keep ready for the chili.

   Uses All cooked squash crescents

5. 5

   Step 5: Meanwhile, pick over and rinse all the dry brown lentils (1½ cups). Put them in a saucepan, cover with their separate boiling water and bring to a boil. Reduce to an uncovered simmer for twenty to thirty minutes, or until tender.

   Simmer brown lentils until tender · 30 minUses 1½ cups dry brown lentils · Water to cover the dry lentils for boiling, as needed

6. 6

   Step 6: Drain the tender cooked lentils, discarding their boiling water, and hold the complete drained batch ready.

   Uses All cooked lentils in the saucepan

7. 7

   Step 7: Peel and chop the onion (1). Trim, wash thoroughly and chop the leek (1). While the lentils cook, heat the full tablespoon chili-pan olive oil (1 tbsp) over low heat in a medium pot. Add all the prepared onion and leek and sauté for about five minutes until beginning to soften.

   Soften chopped onion and leek · 5 minUses 1 tbsp olive oil for the chili onion-leek pan · 1 onion, chopped (about 1 cup) · 1 leek, washed and chopped

8. 8

   Step 8: Peel and slice all three garlic cloves. Add them to the softened onion-leek pot with all the ground cumin (4 tsp) and ground coriander (2 tsp); cook for a few minutes without burning. Stir in all the smoked paprika (1 tsp), ground cinnamon (½ tsp), chili powder (1 tsp), cocoa (1 tsp) and the one teaspoon chili sea salt, plus the optional dried oregano (½ tsp) and vegan Worcestershire sauce (1 tsp) if used.

   Uses The complete cooked aromatic pot · 3 garlic cloves, peeled and sliced · 4 tsp ground cumin · 2 tsp ground coriander · 1 tsp smoked paprika · ½ tsp ground cinnamon · 1 tsp chili powder · 1 tsp cocoa powder

9. 9

   Step 9: Wash, peel and chop all three carrots. Add the full can fire-roasted diced tomatoes, all three cups measured chili-base water and all the prepared carrots to the spiced pot. Cover and simmer for twenty minutes until the carrots are tender and the sauce has thickened.

   Simmer tomato-carrot chili base · 20 minUses The complete spiced pot · 1 can fire-roasted diced tomatoes (28 fl oz) · 3 cups water for the chili base · 3 carrots, chopped

10. 10

    Step 10: Check and stir the simmering chili pot periodically. Add only a little of the separate extra simmer water if needed to prevent sticking; finish the twenty-minute carrot-cooking stage before adding the next ingredients.

    Uses The complete simmering chili pot · Extra water to top up the chili while simmering, only if needed

11. 11

    Step 11: Add all the drained cooked lentils and all the cubed roasted squash to the tender tomato-carrot base. Stir gently and cook for ten more minutes until the complete chili is thoroughly hot.

    Heat cooked lentils and squash through in chili · 10 minUses The complete cooked chili base · All drained cooked lentils · All prepared cooked squash cubes

12. 12

    Step 12: Once the cashews are soft, drain them and discard their soaking water. Put the softened cashews in a high-speed blender. Purée while gradually adding fresh blending water toward about half a cup, using less if the cream is already smooth and creamy.

    Uses All softened cashews after their soak · Fresh blending water, about ½ cup available; use gradually

13. 13

    Step 13: Check the blended cashew cream. Add a little separate extra fresh water only if needed and blend again until smooth and spoonable; keep it thick enough to dollop over the chili.

    Uses The complete blended cashew cream · Extra fresh water for cashew cream, only if needed

14. 14

    Step 14: Blend the separate pinch of cashew-cream sea salt (1 pinch) and the full teaspoon apple cider vinegar (1 tsp) into the smooth cashew cream.

    Uses All prepared cashew cream · 1 pinch sea salt for the cashew cream · 1 tsp apple cider vinegar for cashew cream

15. 15

    Step 15: Wash and slice any optional jalapeño and green onions, wash the cilantro and cut any lime into wedges. Divide the hot chili into six portions and top with the prepared cashew sour cream and whichever optional garnishes you want.

    Uses The complete finished chili · All finished cashew cream · Sliced jalapeño to garnish, as desired · Lime wedges to garnish, as desired · Fresh cilantro to garnish, as desired · Sliced green onions to garnish, as desired