This recipe makes 4 serving(s)br br Ingredients:br 1 tbsp (15 mL) vegetable oilbr 1 tsp (5 mL) cumin seeds or ground cuminbr 14 tsp (1 mL) saltbr 2 cups (500 mL) chopped, peeled butternut squash br 1 onion, choppedbr 2 cloves garlic, mincedbr 12 tsp (2 mL) chili powderbr 12 tsp (2 mL) pepperbr 3 tbsp (45 mL) tomato pastebr 1 can (19 oz540 mL) lentils, drained and rinsedbr 1 can (19 oz540 mL) chickpeas, drained and rinsed br 4 cups (1 L) vegetable stockbr 1 strip lemon rindbr br br Method:br br In a Dutch oven heat the oil over medium heat then fry cumin seeds for about 1 minute. Add squash, onion, garlic, chili powder, salt & pepper. Then continue to fry stirring occasionally, until onion is softened - about 5 minutes. Stir in tomato paste and cook for 1 minute.br Add lentils, chickpeas, stock and lemon rind; cover and simmer until squash is tender, about 15 minutes. Discard lemon rind.