Vegan Squash, Lentil, Chickpea soup

1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) cumin seeds or ground cumin
2 2cups cups(500 mL) (500 mL) chopped, peeled butternut squash
1 1oniononions, chopped
2 2cloves garlic, minced
1/2 1/2tsp tsp(2 mL) (2 mL) chili powder
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
1/4 1/4tsp tsp(1 mL) (1 mL) tomato paste
1 1can (19 oz/540 mL) can (19 oz/540 mL)lentils, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
4 4cups cups(1 L) (1 L) vegetable stock
1 1strip lemon rind
1/4 1/4cup cup(50 mL) (50 mL) chopped fresh parsley
Lemon 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.