Lentil chili with pickled cucumbers and yogurt sauce

I’ve got another recipe for you from Nina Olsson’s book Bowls of Goodness. In my last post about her book, I had some comments about how her recipe amounts were a little off. For this recipe, the amounts are actually perfect. I also had a comment about how a few of the ingredients were difficult to find. For this recipe, the only ingredient I had trouble finding was the black lentils, which I found at Whole Foods.

Of the dishes I’ve made from this book, this recipe has been my favorite. I love a good vegetarian chili. This one has great flavor and is very warming. The yogurt and cucumbers really bring it all together. I added some lime juice to the yogurt sauce and added in avocado on top too.


Lentil chili with pickled cucumbers and yogurt sauce

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

For the chili:

1 cup black lentils
1 tbsp coconut oil
5-7 shallots, diced
4 cloves garlic, minced
1/2 tbsp cumin
1 tsp tumeric
1 tsp cinnamon
1 tsp paprika
1 tsp coriander
1 red bell pepper, diced
1-2 red chile peppers, seeds removed and diced
2 tomatoes, diced
1 lb butternut squash, cut into small cubes
1 tbsp tahini
1 tbsp honey
14 oz coconut milk
Juice of 1 lime
3 tbsp soy sauce
salt and pepper

For the yogurt sauce:

1 cup plain yogurt
Juice of 1/2 a lime
Olive oil
Salt and pepper

For the pickled cucumber:

1/2 cucumber cut into ribbons
1/4 cup rice vinegar

To serve:
Brown rice
Lime wedges

Put the lentils is a pot and cover with a lot of water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.

While the lentils are cooking, heat the oil in a large Dutch oven. Add the shallots and cook for a few minutes or until brown. Add in the garlic and cook for another minute. Add in the spices, bell pepper and chili peppers and cook for a few minutes. Add in the tomatoes, butternut squash, tahini, honey, and coconut milk. Make sure the tahini is whisked in. Bring to a boil, reduce to a simmer and cook until the butternut squash is fork tender. Add in the lentils, lime juice and soy sauce.

While the chili is simmering, make the yogurt sauce by combining all of the ingredients. Make the cucumber salad in a bowl.

To serve, put some rice in a bowl, top with the chili, yogurt and cucumber pickle. Sprinkle with some cilantro and squeeze some lime.


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