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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Squash, Lentil and Chickpea Soup Recipe

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This recipe for Squash, Lentil and Chickpea Soup is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 tsp cumin seeds or ground cumin
2 cups chopped peeled butternut squash
1 onion, chopped
2 cloves garlic, minced
1/2 tsp each chili powder and pepper
1/4 tsp salt
3 tbsp tomato paste
1 19-oz can lentils, drained and rinsed
1 19-oz can chickpeas, drained and rinsed
4 cups vegetable stock
1 strip lemon rind
1/4 cup chopped fresh parsley
Directions:
Directions:
In Dutch oven, heat oil over medium heat; fry cumin seeds for 1 minute. Add squash, onion, garlic, chili powder, pepper and salt; fry, stirring occasionally, until onion is softened, 4 minutes. Add tomato paste; cook, stirring, for 1 minute.

Add lentils, chickpeas, stock and lemon rind; cover and bring to boil over high heat. Reduce heat and simmer until squash is tender, about 12 minutes. Discard lemon rind. Sprinkle with parsley. Serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Anne made lots of this when Mom was ill.

 

 

 

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