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.

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