This recipe makes 4 serving(s)
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) cumin seeds or ground cumin
1/4 tsp (1 mL) salt
2 cups (500 mL) chopped, peeled butternut squash
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) chili powder
1/2 tsp (2 mL) pepper
3 tbsp (45 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
In a Dutch oven heat the oil over medium heat then fry cumin seeds for about 1 minute. Add squash, onion, garlic, chili powder, salt & pepper. Then continue to fry stirring occasionally, until onion is softened - about 5 minutes. Stir in tomato paste and cook for 1 minute.
Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes. Discard lemon rind.