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Vegan Squash Lentil And Chickpea Soup

LeGourmetTV's picture
The prefect soup makes healthy living easy.
Ingredients
  Vegetable oil 1 Tablespoon
  Cumin seeds 1 Teaspoon (or ground cumin)
  Salt 1⁄4 Teaspoon
  Butternut squash 2 Cup (32 tbs), peeled, chopped
  Onion 1 , chop
  Garlic 2 Clove (10 gm), mince
  Chili powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Tomato paste 3 Tablespoon
  Canned lentils 19 Ounce, drained, rinsed
  Canned chickpeas 19 Ounce, drained, rinsed
  Vegetable stock 4 Cup (64 tbs)
  Lemon rind 10 Gram (1 strip)
Directions

MAKING
1. Place a Dutch oven or heavy bottom stock pot on flame, and heat oil in it. Add cumin and fry for 1 minute.
2. Drop squash, onion, garlic, and chili powder. Stir and cook until softened.
3. Add tomato paste, lentils, chick peas, and vegetable stock. Mix well.
4. Throw lemon rind, cover, and let it simmer for 15 minutes or until done. Remove, and discard lemon rind.

SERVING
5. Serve squash lentil and chickpea soup hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Squash
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
12

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