
Lentil and Red Kuri Chili by Chef Ray Garcia of FIG
SERVES
5PREP TIME
40 minCOOK TIME
40 minIngredients
1 large red kuri squash
1 onion, diced
4 Tbsp. diced jalapeño
3 Tbsp. grapeseed oil
1 tsp. toasted cumin
1 Tbsp. chili powder
2 c. vegetable stock
1 c. cooked brown lentils
½ c. baby kale
1 black twig apple (or other semi-tart apple), diced
¼ c. pomegranate seeds
2 Tbsp. toasted pepitas (pumpkin seeds)
kosher salt and pepper (to taste)
Directions
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Take half of the kuri squash and roast in oven at 350°F with salt and pepper for about 30 minutes. Peel and purée.
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Peel and dice the other squash half, and blanch in boiling salted water for 4 minutes. Cool in ice water.
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Sweat onion and jalapeño in oil, add cumin and chili powder. This takes about 5 minutes. Keep heat at medium to stop cumin from burning.
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Add purée, then vegetable stock. Simmer 10 minutes.
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Add purée, then vegetable stock. Simmer 10 minutes.
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Add lentils, squash pieces and chopped kale. Simmer for 20 minutes over low heat.
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Season with kosher salt and pepper.
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Mix apples and pomegranate seeds with toasted pumpkin seeds and top chili with this mix.
