Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, squash and red lentil soup - vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Squash and red lentil soup - vegan is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Squash and red lentil soup - vegan is something that I have loved my entire life. They’re nice and they look fantastic.
Add sage and squash and cook a few minutes stirring occasionally. A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices. This stew is the perfect way to warm up on a cold day.
To begin with this recipe, we must prepare a few ingredients. You can have squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Squash and red lentil soup - vegan:
- Prepare 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Prepare 1 tbsp olive oil to roast the squash in
- Take 1 tbsp olive oil to sauté the onion with
- Take 1 onion, peeled and finely chopped
- Take 2 cloves garlic, peeled and crushed
- Prepare 1 tsp ground cumin
- Take 1/2 tsp ground cinnamon
- Get 1/2 cup red lentils, rinsed and drained
- Prepare 1 tbsp fresh lemon juice
- Make ready salt and pepper
- Get to sprinkle on top
- Take Za’atar
- Get Some ground cayenne or chilli flakes
- Make ready Some parsley leaves if you have some
Top it with smoked almonds, cilantro and a drizzle of Greek yogurt for an easy weeknight dinner. Thanks to my friends at ADA Mideast for sponsoring this post. As always all opinions are my own. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that s wonderful ladled over basmati rice.
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 😋
A drizzle of cilantro oil heightens the wow factor. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. This easy, family friendly vegetarian Dahl recipe makes the perfect one pan midweek dinner. It is a low cost dish, and can be batch cooked and frozen, perfect!
So that is going to wrap it up with this special food squash and red lentil soup - vegan recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
