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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, squash and red lentil soup - vegan. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 Alessandra. A very orange soup with a soft, mellow flavour. This soup comes together in a pinch and freezes well cooked or uncooked.

Squash and red lentil soup - vegan is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Squash and red lentil soup - vegan is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Prepare (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Get olive oil to roast the squash in
  3. Make ready olive oil to sauté the onion with
  4. Get onion, peeled and finely chopped
  5. Get garlic, peeled and crushed
  6. Take ground cumin
  7. Make ready ground cinnamon
  8. Get red lentils, rinsed and drained
  9. Get fresh lemon juice
  10. Make ready salt and pepper
  11. Take to sprinkle on top
  12. Prepare Za’atar
  13. Get Some ground cayenne or chilli flakes
  14. Get Some parsley leaves if you have some

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow. 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.

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 😋

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. It's packed with vitamins, fiber, protein, and immune-boosting properties.

So that is going to wrap it up for 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 is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!