1 T. olive oil
3 carrots, sliced
1 onion, diced
1 c. red lentils
4 c. vegetable broth
2 T. tomato paste
15 oz. chickpeas
1 t. ginger
1 t. cumin
1 t. curry powder
1 t. black pepper
1 lime, juiced
cilantro
1/2 c. peanuts
plain yogurt
Peel, seed and dice squash. Saute with carrots and onion in olive oil in a large pot. Once soft, add lentils, broth, tomato pasts, chickpeas, and spices. Simmer for 20 minutes or until lentils are cooked. Add lime juice and cilantro and top with peanuts. Stir in yogurt if desired.
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