Squash and red lentil soup - vegan
Squash and red lentil soup - vegan

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Squash and red lentil soup - vegan is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Squash and red lentil soup - vegan is something that I’ve loved my entire life. They are fine and they look wonderful.

I thought this soup was going to be a completely ho-hum recipe, especially with such minimal ingredients, but I was pleasantly surprised because it was delicious! This soup is full of protein and even more flavors - lentils, squash and spices come together to create a fantastic and filling soup! This flavorful soup is a satisfying blend of lentils, squash and warming spices, a great hearty dish for cooler weather!

To begin with this recipe, we must first prepare a few components. You can cook squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Get 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Make ready 1 tbsp olive oil to roast the squash in
  3. Get 1 tbsp olive oil to sauté the onion with
  4. Get 1 onion, peeled and finely chopped
  5. Make ready 2 cloves garlic, peeled and crushed
  6. Make ready 1 tsp ground cumin
  7. Prepare 1/2 tsp ground cinnamon
  8. Prepare 1/2 cup red lentils, rinsed and drained
  9. Prepare 1 tbsp fresh lemon juice
  10. Prepare salt and pepper
  11. Get to sprinkle on top
  12. Make ready Za’atar
  13. Prepare Some ground cayenne or chilli flakes
  14. Take Some parsley leaves if you have some

A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Meanwhile, heat the remaining oil in a heavy-based frying pan. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. This butternut squash and red lentil curry works out perfectly for every meal.

Instructions to make Squash and red lentil soup - vegan:
  1. Preheat oven to 200C. Put the squash in a bowl and mix with the oil. Put onto a lined baking tray and roast for about 25mins - til the squash is tender.
  2. Heat the oil in a pan (with a lid for later) on a medium heat. Add the onion and sauté for 10-15mins til soft.
  3. Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
  4. Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
  5. Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
  6. This is one soup that does work better blended. So either put it in a blender or use a hand blender to make the soup smooth.
  7. Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋

The spices are sauteed with onion and garlic, then just put the lentils and Cook and done. Serve as is garnished with some toasted nuts or with a side of fresh. Healing Thai Butternut Squash Lentil Soup that's vegan I used sweet potatoes instead of squash, and it turned out really well. There's something so comforting about winter and soup. The butternut squash adds a nutty sweetness, the carrot adds that depth of root flavour, and the red lentil adds some texture with a punch of protein in the broth of onions and garlic.

So that’s going to wrap it up for this special food squash and red lentil soup - vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!