Ingredients:

• 1 tbsp olive oil
• 1 tsp cumin seeds or ground cumin
• 2 cups chopped, peeled butternut squash 1 minimum chopped
• 2 cloves garlic minced
• ½ tsp. each chili powder and pepper
• ¼ tsp. salt
• 3 tbsp. Tomato Paste
• 1 can (19 oz) lentils, rinsed and drained
• 1 can (19oz) chickpeas rinsed and drained
• 4 cups of vegetable stock, low sodium
• Lemon zest from a lemon
• ¼ cup chopped fresh flat leaf parsley

Instructions:

1. In a large saucepan heat oil over medium heat. Fry cumin for 1 minute
2. Add squash, min. garlic, chili powder, pepper and salt. Fry stirring occasionally until cumin is softened about 5 minutes
3. Add Tomato paste. Cook stirring for 1 minute. Add lentils, chickpeas, stock and lemon zest.  Cover and simmer until squash is tender, almost 15 minutes.
4. Sprinkle in parsley, squeeze lemon juice on top and serve with whole grain bread.