Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red lentils and squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red Lentils and squash soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Red Lentils and squash soup is something which I have loved my whole life. They are fine and they look fantastic.
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! Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. 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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have red lentils and squash soup using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Red Lentils and squash soup:
- Prepare 3 cups cubed butternut sqaush
- Make ready 4 parsnips cubed
- Prepare 1 large onion chopped
- Make ready 1 carrot chopped
- Make ready 4 cups chicken stock low sodium
- Get 2 cups red lentils
- Make ready to taste salt and pepper
- Take 1 tbsp. cumin ( optional)
- Prepare 2 tbsp. olive oil
This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins.
Instructions to make Red Lentils and squash soup:
- Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
- Add chicken stock and simmer for 30 minutes.
- Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
- In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
- Thick and creamy.
I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Butternut squash and lentil soup is a simple light meal or a first course. A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! For a hearty, nourishing soup try this red lentil and butternut squash recipe.
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