Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, squash and red lentil soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Squash and red lentil soup - vegan is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Squash and red lentil soup - vegan is something that I have loved my entire life.
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! Kabocha Squash and Red Lentil Soup [Vegan]. #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys!
To get started with this recipe, we have to 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 it.
The ingredients needed to make Squash and red lentil soup - vegan:
- Make ready (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Prepare olive oil to roast the squash in
- Make ready olive oil to sauté the onion with
- Make ready onion, peeled and finely chopped
- Prepare garlic, peeled and crushed
- Get ground cumin
- Prepare ground cinnamon
- Get red lentils, rinsed and drained
- Get fresh lemon juice
- Prepare salt and pepper
- Make ready to sprinkle on top
- Get Za’atar
- Get Some ground cayenne or chilli flakes
- Get Some parsley leaves if you have some
Taste and adjust the seasoning to your preference. A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney. Turn up heat, add salt to taste and bring to a boil.
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 😋
Serve with a generous dollop of yogurt and a sprinkling of. You guys probably know by now that lentils are one of my favourite foods. I hope you guys enjoy this lovely, simple, nourishing soup. This comforting, ginger-laced soup just so happens to be vegan, and is exactly what we want when we feel like we've been overindulging a bit. A hearty and vibrant vegan soup with delicious roasted red peppers, tomatoes and lentils.
So that’s going to wrap this up with this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to squash and red lentil soup - vegan cooking. Go on get cooking!
