Ingredients

• 1 tablespoon (plus a little for the squash) olive oil
• 1 onion, diced
• 1 leek, chopped
• 3 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes
• 3 cups water or vegetable stock
• 3 carrots, chopped
• 1 1/2 cups brown lentils
• 1 teaspoon sea salt
• 1 small winter squash
• 1 cup raw unsalted cashews
• 1 teaspoon apple cider vinegar
• to taste garnishes: sliced jalapeno, lime wedges, cilantro, scallions

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Sheet pan
• High speed blender
• Cutting board and knife

Instructions

1. Soak the cashews first since they need time: cover 1 cup raw cashews with boiling water and let sit at least 4 hours (or soak overnight in cold water). This softens them enough to blend into a smooth, creamy sour cream.
2. Heat the oven to 400 degrees F. Slice the squash into thin crescents, drizzle lightly with olive oil, and sprinkle with sea salt. Roast for 20 to 30 minutes, flipping halfway, until the edges are golden and the flesh is tender. Let cool, then cut into bite sized cubes.
3. Rinse the lentils and add to a pot with plenty of water. Bring to a boil, then lower to a simmer and cook uncovered for 20 to 30 minutes, until tender but not mushy. Drain and set aside.
4. While the lentils cook, warm 1 tablespoon olive oil in a medium pot over low heat. Add the onion and leek and cook for about 5 minutes, until softened, so they build a sweet base rather than tasting raw.
5. Stir in the garlic, cumin, and coriander and cook for 2 minutes, until fragrant, which blooms the spices and deepens their flavor.
6. Add the smoked paprika, cinnamon, chili powder, cocoa, oregano, and salt and stir for 30 seconds to toast them lightly.
7. Pour in the diced tomatoes, 3 cups water or stock, and the carrots. Cover and simmer for about 20 minutes, until the carrots are tender and the mixture thickens, stirring now and then and adding a splash of liquid if it looks dry.
8. Add the cooked lentils and roasted squash cubes. Simmer uncovered for 10 more minutes to heat through and let the flavors come together.
9. Make the cashew sour cream: drain the soaked cashews and blend in a high speed blender with about 1/2 cup fresh water until smooth and creamy, adding more water as needed. Blend in a pinch of sea salt and 1 teaspoon apple cider vinegar.
10. Serve the chili topped with cashew sour cream, sliced jalapeno, lime wedges, cilantro, and scallions.