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