Ingredients
- Brown Lentils (1 1/2 cups)
- Squash (1 small)
- Diced Tomatoes (1 can)
- Carrots (3 chopped)
- Olive Oil (1 tablespoon)
- Onion (1)
- Leek (1 chopped)
- Garlic (3 cloves)
- Cumin (4 teaspoons ground)
- Coriander (2 teaspoons ground)
- Smoked Paprika (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Chili Powder (1 teaspoon)
- Cocoa (1 teaspoon)
- Dried Oregano (1/2 teaspoon)
- Water (3 cups)
- Sea Salt (1 teaspoon)
- Cashews (1 cup)
- Apple Cider Vinegar (1 teaspoon)
Instructions
Steps
- Preheat the oven to 205°C (400°F). Slice the squash into thin crescents, drizzle with a little olive oil, and sprinkle with sea salt. Roast for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and then chop into cubes.
- Rinse the brown lentils and cover them with water in a pot. Bring to a boil, then reduce to a simmer and cook uncovered for 20-30 minutes, or until tender. Drain and set aside.
- In a medium pot, heat 1 tablespoon of olive oil over low heat. Add onion and leek, and sauté for about 5 minutes until softened. Then, add garlic, cumin, and coriander and cook for a few more minutes.
- Stir in the remaining spices: smoked paprika, cinnamon, chili powder, cocoa, Worcestershire sauce, sea salt, and dried oregano. Add the diced tomatoes, water, and carrots. Cover and let it simmer for 20 minutes or until the vegetables are tender and the mixture thickens, stirring occasionally.
- Add the drained lentils and chopped roasted squash to the pot. Cook for an additional 10 minutes to heat through.
- Serve the chili topped with sliced jalapeños, lime wedges, cilantro, green onions, and a dollop of cashew sour cream.
SIMPLE CASHEW SOUR CREAM
- Soak 1 cup of raw unsalted cashews in boiling water for at least 4 hours or overnight in cold water. Drain the cashews.
- Blend the cashews in a high-speed blender, gradually adding about 1/2 cup of fresh water, until creamy. Adjust water as needed for desired consistency.
- Mix in a pinch of sea salt and 1 teaspoon of apple cider vinegar (or lemon juice).