Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil (divided)
  • ½ large onion (diced)
  • 1 cup diced carrots (about 1 large carrot)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 small butternut squash (cut into half inch cubes (about 3 cups))
  • ½ cup crushed tomatoes (or tomato sauce)
  • 1 cup rinsed lentils
  • 2 cups water
  • 2 cups broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • ½ tbsp cinnamon
  • ½ tbsp smoked paprika
  • pinch cayenne (optional)
  • 2 tsp chili flakes
  • 1 can beans (I used kidney beans, rinsed and drained)
  • sea salt & pepper (to taste)
  • shredded vegan cheese (and green onions for garnish)

Instruction

  • Warm 1 tablespoon of olive oil in a large soup pot over medium-low heat. Sauté your onion, celery and carrots until onion is translucent, about 5 minutes. Add garlic and sauté, stirring, for another minute, until fragrant. Add all the spices, except the chili flakes, and cook for another minute, stirring frequently as not to burn.
  • Stir in the crushed tomatoes, and then add the lentils, water, and broth. Stir it all well and bring to a boil. Lower heat, cover and simmer on low until lentils are cooked through, about 45 minutes.
  • Meanwhile, heat your oven to 400 and spread your cubed butternut squash onto a lined baking sheet. Toss with 2 tablespoons of olive oil, chili flakes, sea salt & pepper. Roast for 30-40 minutes, a few times to make sure nothing is burning.
  • Stir beans into the chili pot and let heat through for about 5 minutes then, gently stir in the roasted squash. Add sea salt and pepper to taste.
  • Garnish with shredded cheese, sour cream, and green onions if desired.