• 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 chili powder
• 1/2 tsp pepper
• 1/4 tsp salt
• 3 tbsp tomato paste
• 1 can (19 oz/540 ml) lentils, drained and rinsed
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• 4 cups vegetable stock
• 1 strip lemon rind
• 1/4 cup chopped fresh parsley
• lemon wedges (optional)

• 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, about 5 minutes.
• Add tomato paste; cook, stirring, for 1 minute.
• Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes.
• Discard lemon rind.
• Sprinkle with parsley.
• Serve with lemon wedges.

Substitution: You can replace the cumin with whole or ground fennel or
caraway seeds.

Serving suggestion: This also goes well with garlic bread on the side.