Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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! I was looking to recreate a red lentil soup I tried recently and had no idea where to begin but this recipe seemed to have the flavors I was looking for. This soup is full of protein and even more flavors - lentils, squash and spices come together to create a fantastic and filling soup!
Squash and red lentil soup - vegan is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Squash and red lentil soup - vegan is something that I have loved my whole life.
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 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
- Get 1 tbsp olive oil to roast the squash in
- Make ready 1 tbsp olive oil to sauté the onion with
- Prepare 1 onion, peeled and finely chopped
- Make ready 2 cloves garlic, peeled and crushed
- Prepare 1 tsp ground cumin
- Get 1/2 tsp ground cinnamon
- Take 1/2 cup red lentils, rinsed and drained
- Prepare 1 tbsp fresh lemon juice
- Take salt and pepper
- Get to sprinkle on top
- Take Za’atar
- Get Some ground cayenne or chilli flakes
- 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. 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.
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'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. This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare. This butternut squash and red lentil curry works out perfectly for every meal.
So that’s going to wrap it up with this special food squash and red lentil soup - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
