Smoky Lentil Chili with Squash

Soak the raw unsalted cashews in boiling water for at least four hours. Drain the cashews and place them in a high-speed blender with fresh water, apple cider vinegar, and a pinch of sea salt. Blend until a smooth, creamy consistency is achieved.

Ingredients

1¼ mL of Sea Salt

120 mL of Roasted Cashews

15 mL of Apple Cider Vinegar

240 mL of Boiling Water

60 mL of Cold Water

5 mL of Fresh Cilantro

120 mL of Sour Cream

Equipment

Blender

Bowl

Rinse the brown lentils and place them in a pot with water. Bring to a boil, then reduce to a simmer and cook uncovered for 20-30 minutes until tender. Drain and set aside.

Ingredients

475 mL of Boiling Water

475 mL of Cold Water

240 mL of Brown Lentils

5 mL of Cooked Lentils

Equipment

Sauce Pan

Colander

In a medium pot, heat cooking oil over low heat. Add the onion and leeks, sautéing for 5 minutes until softened. Stir in the roasted garlic, cumin seeds, and ground coriander, cooking for another 2 minutes.

Ingredients

15 mL of Cooking Oil

30 mL of Roasted Cashews

1 piece of Onion

1 piece of Leeks

15 mL of Roasted Garlic

5 mL of Cumin Seeds

5 mL of Coriander Seeds

Equipment

Sauce Pan

Wooden Spoon

Add the paprika, cinnamon, green chilli, cocoa powder, Worcestershire sauce, salt, oregano, canned tomatoes, and carrots to the pot. Cover and simmer for 20 minutes until the vegetables are tender and the stew has thickened.

Ingredients

5 mL of Sea Salt

5 mL of Paprika

2½ mL of Cinnamon

1 piece of Green Chilli

15 mL of Cocoa Powder

5 mL of Worcestershire Sauce

5 mL of Oregano

240 mL of Canned Tomatoes

2 pieces of Carrots

2 pieces of Green Onions

Equipment

Sauce Pan

Stir in the cooked lentils and roasted squash cubes. Simmer for an additional 10 minutes to heat through. Serve topped with sliced jalapeno, lime wedges, fresh cilantro, green onions, and the prepared cashew sour cream.

Ingredients

15 mL of Butternut Squash

30 mL of Roasted Cashews

5 mL of Fresh Cilantro

240 mL of Sour Cream

5 mL of Brown Lentils

5 mL of Cooked Lentils

1 piece of Onion

2 cloves of Roasted Garlic

5 mL of Green Chilli

1 piece of Green Onions

5 mL of Pickled Jalapeno

5 mL of Lime Wedges

Equipment

Ladle