Squash, Lentil and Chickpea Soup

1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) cumin seeds or ground cumin
2 cups (500 mL) chopped peeled butternut squash
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each chili powder and pepper
1/4 tsp (50 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
1/4 cup (50 mL) chopped fresh parsley
lemon wedges

In 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, about 5 minutes. Add tomato paste; cook, stirring, for 1 minute.

Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes. Discard lemon rind. Sprinkle with parsley. Serve with lemon wedges

Number of Servings: 4

Recipe submitted by SparkPeople user SEUSSER.