Easiest Way to Make Yummy Squash and red lentil soup - vegan

Squash and red lentil soup - vegan. 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! Lentils, squash, and coconut milk are the main ingredients in this creamy, delicious soup. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.

This flavorful soup is a satisfying blend of lentils, squash and warming spices, a great hearty dish for cooler weather! Kabocha Squash and Red Lentil Soup [Vegan]. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. You can cook Squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Squash and red lentil soup - vegan

1. Prepare 250 g of (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces.
2. It's 1 tbsp of olive oil to roast the squash in.
3. You need 1 tbsp of olive oil to sauté the onion with.
4. You need 1 of onion, peeled and finely chopped.
5. Prepare 2 cloves of garlic, peeled and crushed.
6. It's 1 tsp of ground cumin.
7. Prepare 1/2 tsp of ground cinnamon.
8. It's 1/2 cup of red lentils, rinsed and drained.
9. It's 1 tbsp of fresh lemon juice.
10. Prepare of salt and pepper.
11. It's of to sprinkle on top.
12. You need of Za’atar.
13. You need of Some ground cayenne or chilli flakes.
14. You need of Some parsley leaves if you have some.

Meanwhile, heat the remaining oil in a heavy-based frying pan. This butternut squash and red lentil curry works out perfectly for every meal. The spices are sauteed with onion and garlic, then just put the lentils and Cook and done. Serve as is garnished with some toasted nuts or with a side of fresh.

Squash and red lentil soup - vegan step by step

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 😋.

Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked. I love using red lentils in marinara when I want to add nutrition and. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. It's full of flavor from ginger, garlic, and spices, with a This Vegan Red Lentil Soup is easy to make, too!