Vegan Butternut Squash, Chick Pea & Lentil Soup - Day 2 Dinner

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• Vegan Butternut Squash, Chick Pea & Lentil Soup
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• This soup is amazing! It is vegan but tastes meaty and hearty. Try it out
  Its even better the second day, but its ready quick in under 30 minutes
  
  Calories per serving 350 
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  1 tsp (5 mL)  ground cumin
• 1 tbsp (15 mL) vegetable oil
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) chopped, peeled butternut squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) chili powder1/2 tsp (2 mL) pepper
• 3 tbsp (45 mL) tomato paste
• 1 can (19 oz/540 mL) lentils, drained and rinsed
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 4 cups (1 L) vegetable stock
• 1 strip lemon rind
• 1/4 cup (60 mL) chopped fresh parsley
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•  In Pot, heat oil over medium heat; fry cumin 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; simmer until squash is tender, about 15-20 minutes. Discard lemon rind. Sprinkle with parsley.