This recipe makes 4 serving(s)<br /><br />Ingredients:<br />1 tbsp (15 mL) vegetable oil<br />1 tsp (5 mL) cumin seeds or ground cumin<br />1/4 tsp (1 mL) salt<br />2 cups (500 mL) chopped, peeled butternut squash <br />1 onion, chopped<br />2 cloves garlic, minced<br />1/2 tsp (2 mL) chili powder<br />1/2 tsp (2 mL) pepper<br />3 tbsp (45 mL) tomato paste<br />1 can (19 oz/540 mL) lentils, drained and rinsed<br />1 can (19 oz/540 mL) chickpeas, drained and rinsed <br />4 cups (1 L) vegetable stock<br />1 strip lemon rind<br /><br /><br />Method:<br /><br />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.<br />Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes. Discard lemon rind.
