Chunky Squash & Lentil Chilli Recipe

Chunky Squash & Lentil Chilli

Sorrel Scott

45 mins

4-6 people

Ingredients

2 onions
2 garlic cloves
1 butternut squash
2 tsp fajita seasoning
400g chopped tomatoes
500g dark speckled lentils
200g kale
A handful of coriander
1 tbsp cocoa powder

Prep: 25 mins | Cook: 35 mins

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Method

1. Peel and thinly slice the onions. Peel and grate or crush the garlic. Peel the the butternut squash, then halve it. Scoop out the seeds, then chop the squash into small chunks.

2. Warm your largest pan on a medium heat, then pour in 2 tbsp oil. Add the onions with a pinch of salt and cook for 6 mins, stirring often, till glossy and lightly browned. Meanwhile, fill and boil your kettle.

3. Add the garlic and 2 tsp fajita seasoning to the pan. Stir for 1 min. Pour in the tin of chopped tomatoes and 1 ltr hot water from the kettle. Bring up to a bubble.

4. When the sauce is bubbling, tip in the lentils and the squash. Stir. Pop a lid on the pan and simmer on a medium-low heat for 20 mins. Stir every now and then, adding more water if it looks like it is becoming too thick and dry.

5. While the chilli simmers, finely shred the kale leaves, discarding any thick or dry stems. Roughly chop the coriander leaves and stalks.

6. When the chilli has simmered for 20 mins, the lentils and squash should be tender. Cook for 5 mins more if necessary, adding a splash more water. Tip in the cocoa powder and add half the coriander. Stir in the shredded kale and cook, lid off, for 5 mins till the kale has softened.

7. Taste the chilli and add salt or pepper if you think it needs it. Spoon into warmed bowls and garnish with the remaining coriander. Delicious by itself, or serve with steamed rice, jacket potatoes or crusty bread.