Squash and red lentil soup - vegan

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, squash and red lentil soup - vegan. It is one of my favorites food recipes. For mine, 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 well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Squash and red lentil soup - vegan is something which I’ve loved my whole life.

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Here is how you achieve that. Ingredients of Squash and red lentil soup - vegan. Squash and red lentil soup - vegan Alessandra.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  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. Make ready 1 onion, peeled and finely chopped
  5. Take 2 cloves garlic, peeled and crushed
  6. Make ready 1 tsp ground cumin
  7. Prepare 1⁄2 tsp ground cinnamon
  8. Take 1⁄2 cup red lentils, rinsed and drained
  9. Get 1 tbsp fresh lemon juice
  10. Prepare salt and pepper
  11. Prepare to sprinkle on top
  12. Get Za’atar
  13. Get Some ground cayenne or chilli flakes
  14. Make ready Some parsley leaves if you have some

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.

So that’s going to wrap it up with this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be 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!