Wednesday, November 30, 2011

Squash Lentil and Chickpea Soup

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

How to
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.

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