Appetizers / Soups / Salads

Vegan Squash, Lentil, Chickpea soup takes several minutes to prepare.

Vegan Squash, Lentil, Chickpea soup takes several minutes to cook.

Vegan Squash, Lentil, Chickpea soup makes 4 servings.

The ingredients for Vegan Squash, Lentil, Chickpea soup are:

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

Here is how you make Vegan Squash, Lentil, Chickpea soup:

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: 4Recipe submitted by SparkPeople user WESTERWOMAN.

The nutritional information for Vegan Squash, Lentil, Chickpea soup is:

• Servings Per Recipe: 4
• 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