Squash and red lentil soup - vegan
Squash and red lentil soup - vegan

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, squash and red lentil soup - vegan. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Add sage and squash and cook a few minutes stirring occasionally. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste.

Squash and red lentil soup - vegan is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Squash and red lentil soup - vegan is something that I’ve loved my entire life. They are nice and they look fantastic.

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 cook that.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Get 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Take 1 tbsp olive oil to roast the squash in
  3. Make ready 1 tbsp olive oil to sauté the onion with
  4. Get 1 onion, peeled and finely chopped
  5. Take 2 cloves garlic, peeled and crushed
  6. Take 1 tsp ground cumin
  7. Take 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. Make ready to sprinkle on top
  12. Prepare Za’atar
  13. Make ready Some ground cayenne or chilli flakes
  14. Get Some parsley leaves if you have some

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 Instructions. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. Turmeric adds a warm, peppery flavor as well as immune-boosting properties.

Steps 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 😋

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. As always all opinions are my own. A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices.

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