• 3 tbsp olive oil
• 1 diced yellow onion (1 1/2 cups)
• 1 ½ tbsp garlic, minced
• 4 cups button mushrooms, finely diced (16 oz)
• 1 tsp salt
• 3/4 tsp chipotle chile powder
• 2 cups cooked brown lentils (1 cup dry)
• 3-4 cups low sodium vegetable broth
• 1 14.5 oz can diced tomatoes with green chiles

Chipotle Queso Sauce:

• 1 1/2 cups raw cashews, soaked for 2-3 hours in room temp water
• 1 cup roughly diced carrots (2 medium carrots)
• 2 cups Yukon gold potatoes, quartered (2-3 potatoes) 
• 1 cup water
• 1/4 cup nutritional yeast
• 3 tbsp lemon juice
• 1 tsp salt
• 1 tsp cumin
• 1 1/2 tsp agave
• 1 chipotle pepper in adobo sauce
• 1 tbsp sauce from can of chipotles in adobo
• 1/3 cup olive oil

Tortilla chips for serving