Chilean Red Lentil Carbonada with Roasted Squash and Toasted Corn

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the squash cubes with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and black pepper. Spread on a tray and roast for 20 minutes, until tender and lightly browned.

2. 2

   2. While the squash roasts, heat a large pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and sauté the onion, carrot, and red bell pepper for 6 minutes, until softened.

3. 3

   3. Stir in the garlic, ground cumin, sweet paprika, and dried oregano. Cook for 1 minute, stirring, so the spices release their aroma without burning.

4. 4

   4. Add the rinsed red lentils, crushed tomato, hot vegetable broth, diced potato, bay leaf, and the remaining salt. Mix well and bring to a gentle boil.

5. 5

   5. Reduce the heat to medium-low and cook the carbonada for 18 to 20 minutes, stirring occasionally, until the lentils and potato are tender and the broth is slightly thickened.

6. 6

   6. In a dry skillet over medium-high heat, toast the corn kernels for 4 to 5 minutes, stirring, until they develop golden spots and a deeper flavor.

7. 7

   7. Remove the bay leaf from the pot. Add the roasted squash, half of the chopped fresh cilantro, and the lemon juice. Stir gently so the squash does not break up too much, and cook 2 minutes more.

8. 8

   8. Taste and adjust the salt if needed. Serve hot and finish each portion with the toasted corn and the remaining fresh cilantro on top.