Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, squash and red lentil soup - vegan. One of my favorites. For mine, I’m gonna make it a 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! Kabocha Squash and Red Lentil Soup [Vegan].
Squash and red lentil soup - vegan is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Squash and red lentil soup - vegan is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- 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
- Prepare 1 tbsp olive oil to sauté the onion with
- Take 1 onion, peeled and finely chopped
- Make ready 2 cloves garlic, peeled and crushed
- Make ready 1 tsp ground cumin
- Get 1/2 tsp ground cinnamon
- Get 1/2 cup red lentils, rinsed and drained
- Make ready 1 tbsp fresh lemon juice
- Take salt and pepper
- Make ready to sprinkle on top
- Get Za’atar
- Make ready Some ground cayenne or chilli flakes
- Prepare Some parsley leaves if you have some
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. 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.
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 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. 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.
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