Lentil and Red Kuri Chili Recipe by Chef Ray Garcia of FIG
Lentil and Red Kuri Chili by Chef Ray Garcia of FIG | Clean Plates
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Ingredients
- 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
- pepper
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