This past week I made a very fulfilling vegan meal with a hearty Lentil soup with squash. It was so quick, easy and delish!
1 Tbs vegetable oil
1 tsp cumin seeds
1 Medium Butternut squash (peeled, seeded and cubed)
1 medium onion (diced)
2 cloves garlic (minced)
1/2 tsp chili powder (optional)
Fresh cracked pepper (to taste)
1 Tbs Tomato Paste
1 1/2 cups Lentils
1 can chickpeas (drained)
4 cups vegetable stock
Rind of 1 lemon
Big handful of chopped fresh parsley
Lemon wedges Lemon wedges
In a large pot, heat oil over medium heat; fry cumin seeds for 1 minute. Add squash, onion, garlic, chili powder, pepper and 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.
I accompanied this soup with some fresh Whole Wheat French bread Yummmy!