Sweet Potato & Carrot Cakes with Cashew Lime Sour Cream

Ingredients

• 1 ¼ cup red lentils, rinsed
• 1 ½ cups water
• 2 Tbsp extra virgin coconut oil, plus more for brushing pan and cakes
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• Sea salt, to taste
• 1 tsp dried turmeric
• 1 red chili, thinly sliced, plus more to garnish
• ⅓ cup finely chopped cilantro stems, from one bunch cilantro
• 3 medium carrots, grated, divided (about 6 cups)
• 2 small sweet potatoes, grated
• 1 cup chopped cilantro leaves, plus more to garnish
• 2 scallions thinly sliced
• 1 tsp tamari, plus more to taste
• 1 ½ tsp brown rice vinegar
• 1 cup cashews, soaked 4 to 6 hours
• Zest of one lime
• 3 to 4 Tbsp fresh lime juice
• 2 Tbsp extra virgin olive oil
• ¼ cup plus 2 Tbsp filtered water
• ½ tsp sea salt, plus more to taste