Packed with protein and fibre, this soup is the perfect accompaniment for Thanksgiving, Rosh Hashanah, or as a light lunch on a cold day.
1 tbsp vegetable oil
1 tsp cumin seeds or ground cumin
2 cups chopped peeled butternut squash (for a shortcut, use already peeled and cubed fresh butternut squash)
1 onion chopped
2 cloves garlic, minced
1/2 tsp each chili powder and pepper
1/4 tsp salt
3 tbsp tomato paste
1 can (19 oz.) lentils, drained and rinsed
1 can (19 oz.) chickpeas, drained and rinsed
4 cups vegetable stock
1 strip lemon rind
1/4 cup chopped fresh parsley
Lemon wedges
Step 1: In a Dutch oven, heat oil over medium heat; fry cumin seeds for 1 minute.
Step 2: Add squash, onion, garlic, chili powder, pepper and salt; fry, stirring occasionally, until onion is softened, 4 minutes.
Step 3: Add tomato paste; cook, stirring, for 1 minute.
Step 4: Add lentils, chickpeas, stock and lemon rind; cover and bring to boil over high heat. Reduce heat and simmer until squash is tender, about 13 minutes. Discard lemon rind. Sprinkle with parsley. Serve with lemon wedges.
Reprinted with permission from Make It Tonight by Elizabeth Baird and the Canadian Living Test Kitchen (2007 Random House Canada).
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