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Ingredients:
900g potatoes (peeled and sliced)
400g squash (cut into 2.5cm cubes)
200g dried lentils (e.g., brown lentils)
480ml vegetable broth
1 tablespoon vegetable oil (divided)
1 large onion (diced)
3 garlic cloves (minced)
200g vegan cheese sauce or vegan queso
150g vegan cream cheese (or cashew cream)
½ tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon nutmeg
½ teaspoon smoked paprika
¼ teaspoon chili flakes
Salt and pepper to taste
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