Smoky Lentil Chili with Squash

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1. Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.

2. Meanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.

3. While the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes.

4. Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up.

5. Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.

6. Prepare the Cashew Sour Cream: Soak cashews in boiling water for four hours or overnight in cold water. Drain and add to a high speed blender. Puree with about 1/2 cup fresh water until creamy. Add sea salt and vinegar.

7. Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.

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