Ingredients
- 1/2 pound butternut squash cut into 1/2 to 1 inch pieces
- 1/2 cup cooked chickpeas
- 3/4 cup red lentils
- 1/2 cup mirepoix (onions, carrots, celery chopped)
- Turmeric Spice Blend (turmeric, garlic powder, coriander, cumin, ground ginger) equal parts until you have 1 tsp
- 1/4 cup Harissa Sauce (can be found at Whole Foods)
Instructions
In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mirepoix and turmeric spice blend and cook until fragrant, 1 to 2 minutes.
Add the chickpeas, lentils, harissa sauce blend, and 2 cups water, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 15 to 18 minutes. Remove from the heat and season to taste with salt and pepper.