Spicy Vegan Acorn Squash Soup - cooking recipe

Ingredients

1/2 cup dried split peas
1/2 cup dry lentils
3 1/2 cups water, divided
1 clove garlic, diced
1/2 tablespoon diced fresh ginger
1 1/4 teaspoons salt, or to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon chile powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 dried red chile pepper, crushed
2 bay leaves
2 cups cubed peeled acorn squash
2 cups cubed yam
2 tomatoes, diced
1/2 onion, diced

Preparation

Rinse and drain split peas and lentils. Place them in a large soup pot with 2 cups water. Bring to a boil; reduce heat to medium-low. Add garlic, ginger, salt, turmeric, pepper, chile powder, cinnamon, cumin, crushed red chile, and bay leaves. Stir and let simmer until peas and lentils are soft, about 20 minutes.
Stir the remaining 1 1/2 cups water, squash, yam, tomatoes, and onion into the pot. Bring to a boil. Reduce heat to a simmer, cover, and cook until squash and yam are tender, about 15 minutes.