Squash and red lentil soup - vegan
Squash and red lentil soup - vegan

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, squash and red lentil soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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!

Squash and red lentil soup - vegan is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Squash and red lentil soup - vegan is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin 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 that.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Make ready 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Take 1 tbsp olive oil to roast the squash in
  3. Make ready 1 tbsp olive oil to sauté the onion with
  4. Prepare 1 onion, peeled and finely chopped
  5. Prepare 2 cloves garlic, peeled and crushed
  6. Take 1 tsp ground cumin
  7. Get 1/2 tsp ground cinnamon
  8. Prepare 1/2 cup red lentils, rinsed and drained
  9. Make ready 1 tbsp fresh lemon juice
  10. Make ready salt and pepper
  11. Take to sprinkle on top
  12. Prepare Za’atar
  13. Get Some ground cayenne or chilli flakes
  14. Take Some parsley leaves if you have some

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. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Meanwhile, heat the remaining oil in a heavy-based frying pan. There's something so comforting about winter and soup.

Instructions 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 😋

The butternut squash adds a nutty sweetness, the carrot adds that depth of root flavour, and the red lentil adds some texture with a punch of protein in the broth of onions and garlic. Add the tumeric-heavy curry powder, the mild zing of of. 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! It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope.

So that’s going to wrap this up with this special food squash and red lentil soup - vegan recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!