How to Make Homemade Squash and red lentil soup - vegan

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, squash and red lentil soup - vegan. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Squash and red lentil soup - vegan is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Squash and red lentil soup - vegan is something which I have loved my whole life.

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! A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning.

To begin with this particular recipe, we have to 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:

1. Take 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
2. Prepare 1 tbsp olive oil to roast the squash in
3. Make ready 1 tbsp olive oil to sauté the onion with
4. Take 1 onion, peeled and finely chopped
5. Get 2 cloves garlic, peeled and crushed
6. Take 1 tsp ground cumin
7. Prepare 1/2 tsp ground cinnamon
8. Get 1/2 cup red lentils, rinsed and drained
9. Get 1 tbsp fresh lemon juice
10. Get salt and pepper
11. Take to sprinkle on top
12. Get Za’atar
13. Make ready Some ground cayenne or chilli flakes
14. 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. This butternut squash and red lentil curry works out perfectly for every meal. The spices are sauteed with onion and garlic, then just put the lentils and Cook and done. Serve as is garnished with some toasted nuts or with a side of fresh.

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 spices are sauteed with onion and garlic, then just put the lentils and Cook and done. Serve as is garnished with some toasted nuts or with a side of fresh. Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference. Pour in the red lentils and vegetable broth and stir together.

So that’s going to wrap it up for this special food squash and red lentil soup - vegan recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!