Vegan Squash Lentil and Chickpea Soup Recipe Video
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 | |
| Lentils | 19 Ounce, drained, rinsed (1 can) | |
| Chickpeas | 19 Ounce, drained, rinsed (1 can) | |
| Vegetable stock | 4 Cup (64 tbs) | |
| Lemon rind | 10 Gram (1 strip) |
Nutrition Facts
Serving size
Calories 1075 Calories from Fat 119
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 642.7 mg26.8%
Total Carbohydrates 180 g60%
Dietary Fiber 69 g276.1%
Sugars 21.7 g
Protein 63 g125.6%
Vitamin A 159.2% Vitamin C 59.2%
Calcium 28.4% Iron 113.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
