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Ingredients
- 2 teaspoons cumin seeds
- ½ teaspoon chili flakes
- 2-3 teaspoons garam masala
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 cup red lentils
- 1 quart vegetable broth
- 1 28-oz can of diced tomatoes
- 1 butternut squash, peeled and chopped into ¾ inch cubes
- 1 can chickpeas
- juice of one lemon
- salt and pepper to taste
- small bunch of cilantro, roughly chopped (save some for garnish)
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2014g | |
| Calories 1531 | |
| Calories from Fat 201 | 13% |
| Total Fat 23.06g | 29% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5462mg | 228% |
| Potassium 3579mg | 102% |
| Total Carbs 262.69g | 70% |
| Dietary Fiber 85.9g | 286% |
| Sugars 25.43g | 17% |
| Protein 76.97g | 123% |
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