Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, squash and red lentil soup - vegan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Squash and red lentil soup - vegan is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Squash and red lentil soup - vegan is something that I’ve loved my whole life.
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 particular recipe, we have to first prepare a few ingredients. You can have squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Squash and red lentil soup - vegan:
- Take 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Prepare 1 tbsp olive oil to roast the squash in
- Make ready 1 tbsp olive oil to sauté the onion with
- Prepare 1 onion, peeled and finely chopped
- Prepare 2 cloves garlic, peeled and crushed
- Prepare 1 tsp ground cumin
- Prepare 1/2 tsp ground cinnamon
- Get 1/2 cup red lentils, rinsed and drained
- Prepare 1 tbsp fresh lemon juice
- Prepare salt and pepper
- Make ready to sprinkle on top
- Take Za’atar
- Make ready Some ground cayenne or chilli flakes
- Take Some parsley leaves if you have some
This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. I garnished the soup with some pine nuts for added texture, as well as a drizzle of plain yogurt and garnish of fresh cilantro for a tangy, bright added flavor. Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked.
Instructions to make Squash and red lentil soup - vegan:
- 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.
- 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.
- Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
- Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
- Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
- 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.
- Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋
This butternut squash and red lentil curry works out perfectly for every meal. 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. Creamy Roasted Red Pepper Tomato Soup.
So that’s going to wrap this up for this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
