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Lentil Squash Chili

Makes 6 servings

Macros: 239 cal, fat 3g, carbs 49g, protein 13g, fibre 11g


1 large onion chopped

2 garlic cloves minced

2 cups lentils, rinsed

3 cups vegetable broth

4 cups water

3 1/2 cups squash diced

2 cups corn

1 tsp cumin

1/2 tsp turmeric

1 tsp parsley flakes

1 tsp dried basil

3 tbsp tomato paste

salt/pepper to taste


  1. In a large pot, saute chopped onions and garlic with a drizzle of olive oil.

  2. add corn, cumin, turmeric, parsley flakes, dried basil, tomato paste. Mix well and let it boil for another 10 minutes.

  3. after onions sauteed, in same pot, add vegetable broth and water with the lentils. Cook for about 10-15 minutes.

  4. add the diced squash, and cook another 10-15 minutes. Making sure the squash does not overcook. Add salt/pepper to taste while squash is cooking.

  5. let cook until a chili like consistency. Enjoy.

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