Indian

Squash, Lentil and Chickpea Soup is for Soup.

Squash, Lentil and Chickpea Soup takes 10 minutes to prepare.

Squash, Lentil and Chickpea Soup takes 20 minutes to cook.

Squash, Lentil and Chickpea Soup makes 4 servings.

The ingredients for Squash, Lentil and Chickpea Soup are:

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

Here is how you make Squash, Lentil and Chickpea Soup:

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 wedgesNumber of Servings: 4Recipe submitted by SparkPeople user SEUSSER.

The nutritional information for Squash, Lentil and Chickpea Soup is:

• 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

Squash, Lentil and Chickpea Soup is Indian cuisine.

The dietary needs meet for Squash, Lentil and Chickpea Soup is Vegan