Squash Lentil and Chickpea Soup
1 tbsp vegetable oil
1 tsp cumin seeds or ground cumin
2 cups chopped peeled butternut squash (for a shortcut, use already peeled and cubed fresh butternut squash)
1 onion chopped
2 cloves garlic, minced
1/2 tsp each chili powder and pepper
1/4 tsp salt
3 tbsp tomato paste
1 can (19 oz.) lentils, drained and rinsed
1 can (19 oz.) chickpeas, drained and rinsed
4 cups vegetable stock
1 strip lemon rind
1/4 cup chopped fresh parsley
- In a Dutch oven, heat oil over medium heat; fry cumin seeds for 1 minute.
- Add squash, onion, garlic, chili powder, pepper and salt; fry, stirring occasionally, until onion is softened, 4 minutes.
- Add tomato paste; cook, stirring, for 1 minute.
- Add lentils, chickpeas, stock and lemon rind; cover and bring to boil over high heat. Reduce heat and simmer until squash is tender, about 13 minutes. Discard lemon rind. Sprinkle with parsley. Serve with lemon wedges.