Instruction

• Begin by roasting the squash
• Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt
• I added a fresh little sage I had in the fridge, but it’s unnecessary
• Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden
• Let cool and chop into cubes
• Meanwhile, rinse the lentils and cover them with water
• Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender
• Drain and set aside
• While the lentils are cooking heat the 1 Tbsp
• of oil on low in a medium pot
• Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften
• Add the garlic next along with the cumin and coriander, cooking for a few more minutes
• Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano
• Next add the can of tomatoes, the water or stock, and carrots
• Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up
• You’ll need to check on the pot periodically for a stir and a top of of liquid if needed
• Add the lentils and chopped roasted squash
• Let cook for 10 more minutes to heat through
• Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream
• SIMPLE CASHEW SOUR CREAM 1 Cup Raw Unsalted Cashews Pinch Sea Salt 1 tsp
• Apple Cider Vinegar Water Bring some water to the boil, and use it to soak the cashews for at least four hours
• Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster
• After the cashews have soaked, drain them and add to a high speed blender
• Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached
• You may need to add less or more water to reach the desired consistency
• Add a pinch of sea salt and vinegar (or lemon juice)