Smoky Lentil Chili with Squash

Name: Smoky Lentil Chili with Squash
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 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; 3 cups Water; 3 chopped Carrots; 1 1/2 cups Brown Lentils; 1 tsp Sea Salt; 1 Small Squash; 1 Cup Cashews; 1 tsp Apple Cider Vinegar

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with British flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 75 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 45 min total

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
3 cups Water
3 chopped Carrots
1 1/2 cups Brown Lentils
1 tsp Sea Salt
1 Small Squash
1 Cup Cashews
1 tsp Apple Cider Vinegar

Step-by-step instructions

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 mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.
Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.
SIMPLE CASHEW SOUR CREAM.
Cup Raw Unsalted Cashews Pinch Sea Salt 1 tsp. Apple Cider Vinegar Water.
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.
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.
Add a pinch of sea salt and vinegar (or lemon juice).

Why this works on a weeknight

Smoky Lentil Chili with Squash lands at about 45 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Smoky Lentil Chili with Squash actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Vegetarian British Pulse