Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites. 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Squash and red lentil soup - vegan is something that I’ve loved my entire life. They’re nice and they look fantastic.
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! Here's what you'll need to make this creamy and delicious soup 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.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Squash and red lentil soup - vegan:
- Get 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Take 1 tbsp olive oil to roast the squash in
- Get 1 tbsp olive oil to sauté the onion with
- Make ready 1 onion, peeled and finely chopped
- Take 2 cloves garlic, peeled and crushed
- Prepare 1 tsp ground cumin
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/2 cup red lentils, rinsed and drained
- Take 1 tbsp fresh lemon juice
- Prepare salt and pepper
- Make ready to sprinkle on top
- Make ready Za’atar
- Prepare Some ground cayenne or chilli flakes
- Prepare Some parsley leaves if you have some
Lower to medium heat once it starts to boil Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food. This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! This vegan lentil soup is simply amazing!
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 😋
It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope. Just like red lentils, it's also a good source of fiber and potassium. The last powerhouse ingredient and one that I use in many of my recipes is plain Greek It adds a nice bit of tang to this Creamy Red Lentil Butternut Squash Soup and you won't lose any of the creaminess of the soup by using Greek. It's full of flavor from ginger, garlic, and spices, with a This Vegan Red Lentil Soup is easy to make, too! Most of the work is front-loaded, and then you're just letting things simmer until the lentils are soft.
So that’s going to wrap this up with this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
