Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, squash and red lentil soup - vegan. It is one of my favorites food recipes. For mine, 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 favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Squash and red lentil soup - vegan is something which I’ve loved my whole life.
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 recipe, we must 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:
- Prepare 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Make ready 1 tbsp olive oil to roast the squash in
- Prepare 1 tbsp olive oil to sauté the onion with
- Make ready 1 onion, peeled and finely chopped
- Prepare 2 cloves garlic, peeled and crushed
- Make ready 1 tsp ground cumin
- Get 1/2 tsp ground cinnamon
- Prepare 1/2 cup red lentils, rinsed and drained
- Get 1 tbsp fresh lemon juice
- Take salt and pepper
- Prepare to sprinkle on top
- Take Za’atar
- Prepare Some ground cayenne or chilli flakes
- Prepare Some parsley leaves if you have some
I garnished the soup with some pine nuts for added texture, as well as a drizzle of plain yogurt and garnish of fresh cilantro for a tangy, bright added flavor. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Meanwhile, heat the remaining oil in a heavy-based frying pan. There's something so comforting about winter and soup.
Steps to make Squash and red lentil soup - vegan:
- 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.
- 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.
- Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
- Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
- Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
- 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.
- Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋
The butternut squash adds a nutty sweetness, the carrot adds that depth of root flavour, and the red lentil adds some texture with a punch of protein in the broth of onions and garlic. Add the tumeric-heavy curry powder, the mild zing of of. 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.
So that is going to wrap this up with this special food squash and red lentil soup - vegan recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
