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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, squash and red lentil soup - vegan. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Squash and red lentil soup - vegan is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Squash and red lentil soup - vegan is something which I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. You can have 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. Get 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. Prepare 1 tbsp olive oil to sauté the onion with
  4. Make ready 1 onion, peeled and finely chopped
  5. Make ready 2 cloves garlic, peeled and crushed
  6. Make ready 1 tsp ground cumin
  7. Get 1/2 tsp ground cinnamon
  8. Get 1/2 cup red lentils, rinsed and drained
  9. Get 1 tbsp fresh lemon juice
  10. Take salt and pepper
  11. Take to sprinkle on top
  12. Get Za’atar
  13. Get Some ground cayenne or chilli flakes
  14. Make ready 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. Pour in the stock and bring to the boil.

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. Pour in the stock and bring to the boil. Meanwhile, heat the remaining oil in a heavy-based frying pan. This easy creamy vegan butternut squash soup with red lentils is one of the best recipes for a quick weeknight dinner! Healthy, hearty, creamy, and jam-packed with plant protein.

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