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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, squash and red lentil soup - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Squash and red lentil soup - vegan is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Squash and red lentil soup - vegan is something which I’ve loved my entire life. They are nice 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! 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 components. 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:
  1. Make ready 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. Take 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. Make ready 1 tsp ground cumin
  7. Make ready 1/2 tsp ground cinnamon
  8. Get 1/2 cup red lentils, rinsed and drained
  9. Take 1 tbsp fresh lemon juice
  10. Make ready salt and pepper
  11. Take to sprinkle on top
  12. Get Za’atar
  13. Prepare Some ground cayenne or chilli flakes
  14. Take Some parsley leaves if you have some

Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the bay leaves, butternut squash, carrot, and lentils and bring heat up to high until the soup starts to boil. Lower to medium heat once it starts to boil Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food.

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 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. Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main course. This is the best Red Lentil Soup!

So that’s going to wrap this up for this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!