Vegan Squash Lentil and Chickpea Soup
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
Nutrition Facts
Serving size
Calories 133Calories from Fat 19
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 457 mg19.04%
Total Carbohydrates 24 g8%
Dietary Fiber 5 g20%
Sugars 1 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
