Squash, Lentil and Chickpea Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.8
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,599.2 mg
  • Total Carbs: 78.2 g
  • Dietary Fiber: 21.2 g
  • Protein: 21.0 g

View full nutritional breakdown of Squash, Lentil and Chickpea Soup calories by ingredient
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Canadian Living Make It Tonight Pg.24 Canadian Living Make It Tonight Pg.24
Number of Servings: 4


    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.

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