Recipe modified. Original recipe by Canadian Living.
Two more days of classes. The end is in sight! I am already feeling relief. Enough so that I had enough energy to make dinner. Amazing, I know. Usually cooking is a way for me to relax, but lately I've been eating whatever I can just to stay alive. Today however, was the day to begin cooking again. I made this delicious squash soup. The cumin and chili powder give it some nice spice, while the sweetness of the squash brings balance to the dish. Oh how I love good food!
What you'll need
1 tbsp Extra-virgin olive oil
1 tsp Ground cumin
2 cups Butternut squash, peeled and chopped
1 Onion, chopped
2 Cloves garlic, minced
1/2 tsp Chili powder
1/2 tsp Pepper
1/4 tsp Salt
3 tbsp Tomato paste
1 can (540 mL) Lentils, drained and rinsed
1 can (540 mL) Chickpeas, drained and rinsed
4 cups Vegetable stock
1 strip Lemon rind
1/4 cup Fresh parsley, chopped
1. In a large saucepan, heat oil over medium heat. Add the onion, garlic, squash, cumin, chili powder, pepper and salt. Fry, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste; cook, stirring, for 1 minute.
2. Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes.
3. Discard lemon rind. Sprinkle with parsley. Serve.