The Loyal Lentil Chili with Pumpkin
INGREDIENTS
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The chili base:
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1 cup dry beluga or de puy lentils, wash and pick out bad ones
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1/2 small Kabocha or medium sized butternut squash, (ca 1.5 - 2 cups squash), cooked peeled and chopped into small pieces
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a gang of shallots, 5-7, finely chopped
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I red paprika, finely chopped
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2 tomatoes, finely chopped
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2 tsp finely chopped red chili, or chili paste (sambal oelek or sriracha)
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2-3 cloves of fresh garlic, crushed to pure in one teaspoon fine salt, with a fork
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Coconut oil for frying
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2 tbsp olive oil for baking
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Juice of one lime or half a lemon
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1 1/2 cup coconut milk
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2-3 tbsp fresh coriander, finely chopped
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3 tbsp japanese soy sauce (shoy)
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1 1/2 tbsp runny honey or 1 tbsp agave syrup
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1 tbsp tahini
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a few tbsp water
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2 tbsp extra virgin olive oil
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Spice mix
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1 1/2 tsp ground cumin
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1 tsp ground turmeric
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1 tsp ground cinnamon
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1 tsp ground red paprika
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