Smoky Lentil Chili with Squash

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

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.

While the lentils are cooking heat 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.

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. Check on the pot periodically for a stir and a top up of liquid if needed.

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

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

For the simple cashew sour cream: bring some water to the boil and use it to soak 1 cup raw unsalted cashews for at least four hours (alternatively, soak in cold water overnight). Drain the cashews and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached, adding less or more water as needed. Add a pinch of sea salt and 1 tsp apple cider vinegar (or lemon juice).