Red Lentils and squash soup
Red Lentils and squash soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, red lentils and squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one. Looking for outsize flavor from inexpensive, nutritious ingredients?

Red Lentils and squash soup is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Red Lentils and squash soup is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red lentils and squash soup using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red Lentils and squash soup:
  1. Make ready 3 cups cubed butternut sqaush
  2. Take 4 parsnips cubed
  3. Prepare 1 large onion chopped
  4. Take 1 carrot chopped
  5. Take 4 cups chicken stock low sodium
  6. Make ready 2 cups red lentils
  7. Get to taste salt and pepper
  8. Take 1 tbsp. cumin ( optional)
  9. Take 2 tbsp. olive oil

Add the remaining garlic and ginger and the butternut. Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Turn up heat, add salt to taste and bring to a boil. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice.

Steps to make Red Lentils and squash soup:
  1. Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
  2. Add chicken stock and simmer for 30 minutes.
  3. Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
  4. In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
  5. Thick and creamy.

Turn up heat, add salt to taste and bring to a boil. 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. Pour in the red lentils and vegetable broth and stir together. Add the hot soup to a blender and purée until smooth.

So that is going to wrap it up with this special food red lentils and squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!