Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, squash and red lentil soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Squash and red lentil soup - vegan A very orange soup with a soft, mellow flavour. Lovely with flatbread or a chunk of sourdough.
Squash and red lentil soup - vegan is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Squash and red lentil soup - vegan is something which I have loved my whole life.
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 can achieve it.
The ingredients needed to make Squash and red lentil soup - vegan:
- Take 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Take 1 tbsp olive oil to roast the squash in
- Get 1 tbsp olive oil to sauté the onion with
- Make ready 1 onion, peeled and finely chopped
- Make ready 2 cloves garlic, peeled and crushed
- Get 1 tsp ground cumin
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/2 cup red lentils, rinsed and drained
- Make ready 1 tbsp fresh lemon juice
- Get salt and pepper
- Get to sprinkle on top
- Get Za’atar
- Prepare Some ground cayenne or chilli flakes
- Take Some parsley leaves if you have some
This hearty red lentil soup with butternut squash is vegan, packed with fibre, high in plant-based protein and low in fat. It's also gluten-free, oil-free, sugar-free and whole food plant-based. It freezes well and is great for meal prep too. This Butternut Squash and Red Lentil Soup with Turmeric is the perfect healthy recipe you need in these last few weeks of cold weather.
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 😋
It's packed with vitamins, fiber, protein, and immune-boosting properties. It's delicious- slightly sweet from the squash, with a warm, peppery taste from the turmeric. And it's so easy to make! Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow.
So that is going to wrap this up with this special food squash and red lentil soup - vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
