Vegan Squash Lentil and Chickpea Soup

Vegan Squash Lentil and Chickpea Soup Author: Canadian Living Credits: Vegan Squash Lentil and Chickpea Soup

This hearty, made-from-scratch soup will be ready to devour in less than 30 minutes.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cups chopped, peeled butternut squashes
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 3 tablespoons tomato paste
  • 1 can lentils drained and rinsed
  • 1 can chickpea drained and rinsed
  • 4 cups vegetable stock
  • 1 lemon rind
  • 1/4 cup chopped fresh parsley
  • lemon wedges

Method

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.

More squash recipes:

Nutritional facts per serving: about

  • Sodium 710 mg
  • Protein 16 g
  • Calories 349.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 62 g

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 123.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 67.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegan Squash Lentil and Chickpea Soup

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