Lentil chili topped with sour cream and herbs.

Smoky Lentil Chili with Winter Squash

Serves 6. Print it Here

1 Tbsp. Olive Oil
2 Shallots or 1 onion, Chopped (about 1 Cup)
1 Leek, Chopped
3 Cloves Garlic, Sliced
4 tsp. Ground Cumin
2 tsp. Ground Coriander
1 tsp. Smoked Paprika
½ tsp. Cinnamon
1 tsp. Chili Powder
1 tsp. Cocoa
½ tsp. Dried Oregano (Optional)
1 tsp. Vegan Worcestershire Sauce (Optional)
1 Can Fire Roasted Diced Tomatoes (or any 28 fl oz can)
3 Cups Veggie Stock or Water
3 Carrots, Chopped
1 ½ Cup Brown Lentils
1 tsp. Sea Salt
1 Small Squash, I used a Kabocha

Garnish

Cilantro
Lime
Green Onion
Jalapeno
Cashew Sour Cream (Recipe Below)

  1. Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it's unnecessary. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.
  2. 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.
  3. While the lentils are cooking heat the 1 Tbsp. 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, chilli, 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 of of liquid if needed.
  4. Add the lentils and chopped roasted squash. Let cook for 1o more minutes to heat through.
  5. Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.

*** Alternatively, you can add the raw lentils to the tomato base, but they will take about 2 hours to cook, or you can use about three cups canned***

Cashew Sour Cream

1 Cup Raw Unsalted Cashews
Pinch Sea Salt
1 tsp. Apple Cider Vinegar
Water

  1. Bring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I'm forgetful/lazy, so often use the boil method which is much faster.
  2. After the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about ½ cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.
  3. Add a pinch of sea salt and vinegar (or lemon juice).

12 Comments

  1. Goodness I love your words here Sophie. I found myself nodding my head over and over as I read. You speak so soulfully and I appreciate you taking the time to do so in this space. Thank you for reminding me to break bread with someone this week, it's as if I had't considered it before and it just smacked me in the face. Sending you a virtual hug right now, stay cozy and warm this weekend friend <3.

    1. Thanks, Jessie! I'm so happy you came a read the post. I think in this day an age we forget that people outside our circle are real people. Instead we get in the cycle of seeing them as obstacles - the person who takes to long to accelerate at the green light, the slow lady in the line up, the screaming kid in the supermarket. I hope you have a lovely week and take the time to slow down and surround yourself with love and break that bread. Much love to you, friend! Big hug back 🙂

  2. Everything you said about food and sharing it with others is exactly what I think: everytime I want to say someone how much I love him I bake something or I cook a meal for him. It's my personal way to say "I love you" as it's the best thing I can do. Those days I'm completely obsessed with everything squash (especially if kabocha) and this chili looks like everything I want to eat for dinner tonight.

    1. I love this! I think actions speak better than words any day. And yes, isn't kabocha the best? I don't know what I'd do it I couldn't add it to every meal <3

  3. "I recognize you; I care about your well being; and you are my equal." - YES. This. How different our world would be if more people said this to each other. Thank you so much for spreading this message, Sophie <3

    1. Oh, thank YOU, Sarah! It means the world for me to have someone comment, let alone read my posts and hear my voice. I'm so pleased you enjoyed it <3 <3 <3 All the best to you

  4. Sophie! I love everything about this post. I feel like I AM that university student right now, trying to get by with bowls of warm things and as many lentils as possible! Last weekend I went to Leonard Cohen's house (in Montreal) to see the memorial and witness everyone's sadness and celebration. It was beautiful. I hope you have a wonderful week and keep up those cozy vibes <3

    1. Thank you so much, Maya! Ha ha, I ate so many bowls full of beans during uni, especially that Dahl recipe I posted above - real life saver. I love hearing of you going to Leonard house! That must have been such a beautiful experience - to be in the city that meant so much to him and been surround by all those who loved him. Hopefully one day I'll make it out East and finally get to try a real bagel 😉 I saw it might snow next week friend, stay warm <3

    1. Winter has surely hit here today, too! Burrr! I wish I could send you a big bowl of this right now. Say warm and cozy, Valentina 🙂

    1. I'm so happy you like the recipe, Tori! Oh my, aren't lentils the best? I could totally eat a bowl full each and everyday. I hope you enjoy, friend! xox

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