Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites. This time, I am going to make it a 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 is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Squash and red lentil soup - vegan is something which I’ve loved my whole life.
Add sage and squash and cook a few minutes stirring occasionally. 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] Advertisement I used potatoes instead of squash fennel seed instead of fenugreek green lentils instead of red (what I had on hand) and pureed about half the soup at the end for more body.
To get started with this recipe, we have to first prepare a few ingredients. You can have squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Squash and red lentil soup - vegan:
- Get 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Make ready 1 tbsp olive oil to roast the squash in
- Take 1 tbsp olive oil to sauté the onion with
- Prepare 1 onion, peeled and finely chopped
- Get 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
- Prepare salt and pepper
- Make ready to sprinkle on top
- Get Za’atar
- Make ready Some ground cayenne or chilli flakes
- Take Some parsley leaves if you have some
Made with butternut squash, fresh herbs and coconut milk this healthy vegan soup will become your favorite dinner this season! Butternut Squash Red Lentil Soup If you're just as sick and tired of being cold […] This Creamy Red Lentil Butternut Squash Soup is a healthy and delicious vegetarian meal that's packed with protein and nutrients! 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.
Steps 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 😋
As always all opinions are my own. Palestinians use za'atar on everything from yogurt dips, to roasted meats, to flatbreads — and here, it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavor and sweetness, giving the soup a glorious silky texture that perfectly contrasts. 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.
So that’s going to wrap this up for this exceptional food squash and red lentil soup - vegan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be 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!
