Garbanzo Bean & Yellow Squash and Lentil Dal
Print Recipe
Total Time 35 minutes mins
- 1 14.5 oz can Margaret Holmes Tender Yellow Cut Squash
- 2 teaspoons olive oil
- 2 teaspoons finely minced garlic
- 1 teaspoon vegetable seasoning
- 1 15 oz can garbanzo beans; drained
- 1 15 oz can (cooked) lentils
- 1/4 cup freshly chopped parsley
- Zest of 1 lime
Drain squash and place in a blend. Puree until smooth; set aside.
Heat olive oil in a large saucepan along with garlic; sauté for 2 minutes.
Add vegetable seasoning, garbanzo beans and lentils.
Stir in pureed squash and simmer on low heat for 20 minutes.
Remove from heat and stir in parsley and lime zest.
Before serving, top with a dollop of yogurt and garnish with jalapeño, if desired.
