Step 2

Slice the squash into thin crescents, drizzle with a little oil and sprinkle with sea salt. Roast at 400°F for 20–30 minutes, flipping halfway, until soft and golden. Cool and chop into cubes.

Step 3

Meanwhile, rinse the lentils and place in a pot with enough water to cover. Bring to the boil, reduce to a simmer and cook uncovered for 20–30 minutes until tender. Drain and set aside.

Step 4

Heat 1 tbsp oil in a medium pot over low heat. Sauté the onion and leek for about 5 minutes until softened. Add the garlic, cumin and coriander and cook for 2 more minutes.

Step 5

Add the smoked paprika, cinnamon, chili powder, cocoa, Worcestershire sauce, salt and oregano. Stir in the diced tomatoes, stock and carrots. Cover and simmer for 20 minutes until the vegetables are tender and the mixture has thickened. Stir occasionally and top up with liquid as needed.

Step 6

Add the cooked lentils and roasted squash. Cook for a further 10 minutes to heat through.

Step 7

Serve the chili with sliced jalapeño, lime wedges, fresh cilantro, scallions and the cashew sour cream.