Lentil and Summer Vegetable Chili
Side of Roasted Cauliflower Ingredients: Lentils Summer squash Spring onion Cubanelle pepper Garlic
Tomatoes (canned)
Cauliflower
1/2 Lime (other half for chicken sandwich)
Kale
Chili spice blend
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients:
• Transfer lentils to a bowl, and cover with cool water.
• Wash and dry the fresh produce.
• Trim and discard root of spring onion. Thinly slice onion, keeping whites and greens separate.
• Halve pepper (vertically through stem) and remove seeds. Thinly slice pepper.
• Trim and discard ends of squash. Slice squash in half lengthwise, then into 1/2”-thick pieces.
• Remove and discard stem from kale. Roughly chop leaves.
• Smash garlic clove and remove and discard paper skin. Mince garlic.
• Cut the 1/2 lime into 2 wedges.
• Cut cauliflower into bite-sized florets (discard only tough base of stem; cut and cook the rest). Place in bowl and set aside. • Heat oven to 425 degrees.
2) Make the chili:
• Heat 1 tablespoon olive oil in a medium pot over medium-high heat until hot.
• Add sliced onion whites and peppers and season with salt and pepper. Cook, stirring frequently, until softened but not browned, about 2 minutes. Add sliced squash and cook until softened slightly and browned in spots, about 2 minutes. Season with salt and pepper. Add minced garlic and cook until aromatic but not browned at all, about 10 seconds. Add spice blend and cook for a few seconds more, then add canned tomatoes (with all their liquid). Add chopped kale and stir to combine.
• Drain lentils and add to chili. Add 2 cups warm water and reduce heat to medium. Simmer, partially covered, until lentils are tender (keep in mind that this variety of lentil remains toothsome and does not become mushy like others) and flavors meld, about 15 minutes. (Add more water if chili becomes dry before lentils are cooked to your liking.) Add a drizzle of olive oil and the sliced spring onion greens. Season with salt and the juice of 1 lime wedge.
3) Roast the cauliflower:
• While the chili cooks, toss cauliflower in bowl with olive oil, salt, and pepper. Arrange on a sheet pan and transfer to oven. Cook for 10 minutes, or until tender and browned in spots.
4) Finish your dish:
• Add the juice of 1 lime wedge to the roasted cauliflower and toss to combine.
• Divide the chili between 2 bowls and serve alongside roasted cauliflower. Enjoy!