Smoky Lentil Chili with Squash

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Smoky Lentil Chili with Squash sits comfortably in the middle. It draws on British traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 84 minutes in a single soup pot, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 19 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 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. Step 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. Step 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. Step 4. Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
5. Step 5. Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
6. Step 6. SIMPLE CASHEW SOUR CREAM
7. Step 7. 1 Cup Raw Unsalted Cashews
8. Step 8. Pinch Sea Salt
9. Step 9. 1 tsp. Apple Cider Vinegar
10. Step 10. Water
11. Step 11. 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.
12. Step 12. After the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.
13. Step 13. Add a pinch of sea salt and vinegar (or lemon juice).

Cook's notes

One pan, fewer dishes. Use the widest, heaviest soup pot you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with british roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.