Smoky Lentil Chili with Squash

Ingredients

• 1 tbls Olive Oil
• 1 Onion
• 1 chopped Leek
• 3 cloves Garlic
• 4 tsp ground Cumin
• 2 tsp ground Coriander
• 1 tsp Smoked Paprika
• 1/2 tsp Cinnamon
• 1 tsp Chili Powder
• 1 tsp Cocoa
• 1/2 tsp Dried Oregano
• 1 can Diced Tomatoes
• 3 cups Water
• 3 chopped Carrots
• 1 1/2 cups Brown Lentils
• 1 tsp Sea Salt
• 1 Small Squash
• 1 Cup Cashews
• 1 tsp Apple Cider Vinegar
• Worcestershire sauce (optional)

Instructions

1. Start by roasting the squash. Slice it into thin crescents, arrange on a baking tray, drizzle with a little olive oil and sprinkle with sea salt. Optional fresh herbs may be added if desired. Roast at about 205°C until soft and golden, turning halfway through. Allow to cool, then chop into cubes.
2. Rinse the lentils, cover with water and bring to the boil. Reduce to a simmer and cook uncovered until tender. Drain and set aside.
3. Heat the olive oil gently in a pot. Add the onion and leek and cook until softened. Stir in the garlic, ground cumin and coriander and cook until fragrant. Add the smoked paprika, cinnamon, chilli powder, cocoa, dried oregano, salt and, if desired, a small amount of Worcestershire sauce. Mix well.
4. Add the canned tomatoes, water and chopped carrots. Bring to a gentle boil, cover and simmer until the vegetables are tender and the mixture has thickened, stirring occasionally and adding more liquid if needed.
5. Stir in the cooked lentils and roasted squash and cook for a short time until everything is heated through.
6. Serve the chilli hot with optional fresh toppings and cashew sour cream on the side.
7. To make the cashew sour cream, soak the cashews in boiling water for several hours, or in cold water overnight. Drain, then blend with fresh water until smooth and creamy. Season with salt and apple cider vinegar or lemon juice.

instructions_source: editorial-classic