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

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, squash and red lentil soup - vegan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Squash and red lentil soup - vegan is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Squash and red lentil soup - vegan is something that I’ve loved my entire life.

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To begin with this recipe, we must first prepare a few components. 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. Take 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Make ready 1 tbsp olive oil to roast the squash in
  3. Get 1 tbsp olive oil to sauté the onion with
  4. Get 1 onion, peeled and finely chopped
  5. Get 2 cloves garlic, peeled and crushed
  6. Prepare 1 tsp ground cumin
  7. Make ready 1/2 tsp ground cinnamon
  8. Take 1/2 cup red lentils, rinsed and drained
  9. Get 1 tbsp fresh lemon juice
  10. Prepare salt and pepper
  11. Get to sprinkle on top
  12. Take Za’atar
  13. Get Some ground cayenne or chilli flakes
  14. Prepare Some parsley leaves if you have some

This soup comes together in a pinch and freezes well cooked or uncooked. Also, it is great because you have many options to cook it. You can use the stovetop or a crockpot or instant pot. Here is how you cook it.

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 😋

You can use the stovetop or a crockpot or instant pot. Here is how you cook it. Ingredients of Squash and red lentil soup - vegan. 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] Dairy Free This easy creamy vegan butternut squash soup with red lentils is one of the best recipes for a quick weeknight dinner!

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