Squash, Lentil, and Chickpea Soup
1 Tbsp Extra Virgin Olive Oil
2 cups chopped, peeled butternut squash
1 onion, chopped
2 cloves of garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp black pepper
1/4 tsp sea salt
3 tbsp tomato paste (I didn’t have paste this time around so I used 3 tbsp diced tomatoes)
4 cups organic vegetable stock
1 can lentils, rinsed and drained
1 can chickpeas, rinsed and drained
1 strip lemon rind
1/4 cup fresh parsley
-Heat olive oil in a large pot over medium heat.
-Add squash, onion, garlic, cumin, chili powder, salt and pepper. Stir often until onion is tender, ~4 mins
-Add vegetable stock and tomato paste, stir for 1-2 mins
-Add lentils, chickpeas, and lemon rind.
-Cover and bring to a boil. Reduce heat and simmer until squash is tender, ~15 minutes.
-Discard lemon rind. Sprinkle with fresh parsley.
-Serve with lemon wedges