- 2 onions
- 2 garlic cloves
- 1 butternut squash
- 1-2 chilli spice blend
- 400g chopped tomatoes
- 500g dark speckled lentils
- 200g kale
- A handful of coriander
- 1 tbsp raw cacao powder
- 2 tbsp olive or sunflower oil
- Sea salt
- 1 ltr boiling water
- Freshly ground pepper
Prep: 25 mins | Cook: 35 mins
1. Peel and thinly slice the onions. Peel and grate or crush the garlic. Peel the skin from the butternut squash, then cut it in half. Scoop the seeds out, then chop the squash into small chunks.
2. Place your largest pan on a medium heat for 1 min, 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 1-2 tsp chilli spice mix to the pan (the spice mix is spicy, so use as much or as little as you prefer). 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 tomatoey 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 cacao 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.