Instructions
Begin by preparing the squash for roasting. Slice it into thin crescent shapes, ensuring even thickness for uniform cooking. Drizzle the slices lightly with olive oil and sprinkle a touch of sea salt over them. For an herbal aroma, add a few fresh sage leaves if available, though this is optional. Arrange the squash slices on a baking tray and place them in a preheated oven at 205°C (400°F). Roast for 20 to 30 minutes, flipping the slices halfway through to ensure they become beautifully golden and tender. Once roasted, allow the squash to cool slightly before chopping into bite-sized cubes. While the squash roasts, rinse the brown lentils thoroughly under cold water to remove any debris. Place the lentils in a pot, cover with fresh water, and bring to a rolling boil. Reduce the heat to a gentle simmer and cook uncovered for 20 to 30 minutes, or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside. In a medium-sized pot, warm 1 tablespoon of olive oil over low heat. Add the chopped onions and leeks, sautéing gently for five minutes or until they begin to soften and release their sweet aromas. Introduce the minced garlic along with ground cumin and coriander, stirring for a few more minutes to toast the spices and deepen their flavors. Add the remaining spices to the pot: smoked paprika, cinnamon, chili powder, cocoa powder, Worcestershire sauce (or a vegan alternative), salt, and dried oregano. Stir to combine, allowing the fragrant blend to meld. Pour in the canned diced tomatoes and 3 cups of water or vegetable stock. Toss in the chopped carrots and bring the mixture to a gentle simmer. Cover the pot and cook for about 20 minutes until the vegetables are tender and the chili thickens. Stir occasionally and add a splash of water if the chili begins to dry out. Once the base is ready, fold in the cooked lentils and roasted squash cubes. Allow the chili to cook gently for an additional 10 minutes to heat everything through and let the flavors mingle. Serve the hearty chili garnished with sliced jalapeños for a spicy kick, fresh lime wedges for zest, chopped cilantro, scallions, and a dollop of creamy cashew sour cream for a luscious finish. **Simple Cashew Sour Cream:** Soak 1 cup of raw unsalted cashews in boiling water for at least four hours (or overnight in cold water) until they are soft. Drain the cashews and blend them in a high-speed blender with about 1/2 cup fresh water, gradually adding as needed until smooth and creamy. Season with a pinch of sea salt and 1 teaspoon apple cider vinegar or lemon juice to add brightness. **Tips:** - Roasting the squash until golden enhances its natural sweetness and adds a wonderful depth to the chili. - Stir the chili occasionally while simmering to prevent sticking and ensure even cooking. - Adjust the chili powder to control the heat level based on your preference. - The cashew sour cream is an excellent vegan alternative that adds creaminess without dairy.
