Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Squash and red lentil soup - vegan is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Squash and red lentil soup - vegan is something which I’ve loved my entire life. They’re fine and they look wonderful.
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! #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! 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!
To get started with this particular 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
- Get 1 onion, peeled and finely chopped
- Prepare 2 cloves garlic, peeled and crushed
- Make ready 1 tsp ground cumin
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/2 cup red lentils, rinsed and drained
- Take 1 tbsp fresh lemon juice
- Get salt and pepper
- Prepare to sprinkle on top
- Prepare Za’atar
- Make ready Some ground cayenne or chilli flakes
- Get Some parsley leaves if you have some
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. There's something so comforting about winter and soup. The butternut squash adds a nutty sweetness, the carrot adds that depth of root flavour, and the red lentil adds some texture with a punch of protein in the broth of onions and garlic. Add the tumeric-heavy curry powder, the mild zing of of.
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 😋
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor. 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.
So that’s going to wrap it up for this special food squash and red lentil soup - vegan recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in 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!
