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Best Smoky Lentil Chili with Squash in San Francisco
What the real thing tastes like
Real ingredients (via TheMealDB): 1 tbls Olive Oil, 1 Onion, 1 chopped Leek, 3 cloves Garlic, 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…
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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. 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 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 mi
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