Squash Lentil and Chickpea Soup Recipe | Glen And Friends Cooking

Ok - so you're not a vegan... or even a vegetarian. Don't let that stop you from making this incredibly delicious and filling Squash Lentil and Chickpea Soup Recipe. It will very quickly become one of your favourite soup recipes.

This recipe makes 4 serving(s)

Ingredients:
1 Tbsp (15 mL) vegetable oil
1 tsp (5 mL) cumin seeds or ground cumin
1/4 tsp (1 mL) salt
2 cups (500 mL) chopped, peeled butternut squash
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) chili powder
1/2 tsp (2 mL) pepper
3 tbsp (45 mL) tomato paste
1 can (19 oz/540 mL) lentils, drained and rinsed
1 can (19 oz/540 mL) chickpeas, drained and rinsed
4 cups (1 L) vegetable stock
1 strip lemon rind

Method:

In a Dutch oven heat the oil over medium heat then fry cumin seeds for about 1 minute.
Add squash, onion, garlic, chili powder, salt & pepper.
Then continue to fry stirring occasionally, until onion is softened - about 5 minutes.
Stir in tomato paste and cook for 1 minute.
Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes.
Discard lemon rind.

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