Squash Lentil and Chickpea Soup

Recipe submitted by: Dani Gurrie

Recipe courtesy of:

This yummy fall soup recipe would be great for Thanksgiving or just warming up on a chilly day!
cook 5 minutes
cook 20 minutes
cook 4

What's in it


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
Lemon wedges

How to cook it


  • 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.

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