Vegan Squash, Lentil, Chickpea soup
- Number of Servings: 4
Ingredients
1 1tbsp tbsp(15 mL) (15 mL) vegetable oil1 1tsp tsp(5 mL) (5 mL) cumin seeds or ground cumin2 2cups cups(500 mL) (500 mL) chopped, peeled butternut squash1 1oniononions, chopped2 2cloves garlic, minced1/2 1/2tsp tsp(2 mL) (2 mL) chili powder1/2 1/2tsp tsp(2 mL) (2 mL) pepper1/4 1/4tsp tsp(1 mL) (1 mL) tomato paste1 1can (19 oz/540 mL) can (19 oz/540 mL)lentils, drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed4 4cups cups(1 L) (1 L) vegetable stock1 1strip lemon rind1/4 1/4cup cup(50 mL) (50 mL) chopped fresh parsleyLemon wedges
In Dutch oven, heat oil over medium heat, add squash, onion, garlic, chili powder, pepper, cumin. Stir occasionally until onion is softened. Add tomato paste, cook, stirring for 1 minute. Add lentils, chickpeas, stock and lemon rind, clover and simmer until squash is tender. about 15 minutes. Discard lemon rind.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTERWOMAN.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTERWOMAN.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,177.7 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 10.4 g
- Protein: 9.0 g
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