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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, squash and red lentil soup - vegan. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Squash and red lentil soup - vegan is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Squash and red lentil soup - vegan is something that I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Take 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. Make ready garlic, peeled and crushed
  6. Take ground cumin
  7. Take ground cinnamon
  8. Prepare red lentils, rinsed and drained
  9. Take fresh lemon juice
  10. Take salt and pepper
  11. Make ready to sprinkle on top
  12. Prepare Za’atar
  13. Make ready Some ground cayenne or chilli flakes
  14. Prepare 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.

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