Squash and red lentil soup - vegan

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, squash and red lentil soup - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Squash and red lentil soup - vegan is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Squash and red lentil soup - vegan is something that I’ve loved my entire life.

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Squash and red lentil soup - vegan Alessandra. A very orange soup with a soft, mellow flavour. This soup comes together in a pinch and freezes well cooked or uncooked.

To begin with this particular recipe, we have to 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. Prepare 1 tbsp olive oil to roast the squash in
  3. Make ready 1 tbsp olive oil to sauté the onion with
  4. Make ready 1 onion, peeled and finely chopped
  5. Make ready 2 cloves garlic, peeled and crushed
  6. Prepare 1 tsp ground cumin
  7. Take 1⁄2 tsp ground cinnamon
  8. Get 1⁄2 cup red lentils, rinsed and drained
  9. Take 1 tbsp fresh lemon juice
  10. Get salt and pepper
  11. Prepare to sprinkle on top
  12. Take Za’atar
  13. Take Some ground cayenne or chilli flakes
  14. Make ready Some parsley leaves if you have some

Kabocha Squash and Red Lentil Soup [Vegan] Dairy Free Pour in the stock and bring to the boil. Meanwhile, heat the remaining oil in a heavy-based frying pan. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow.

Steps 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 😋

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow. This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too.

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