Easiest Way to Prepare Delicious 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! #vitamix #diningwithtara EASY Red Lentil Soup Recipe ✼ Roasted Butternut Squash Soup ✼ VEGAN Hey guys! This soup is full of protein and even more flavors - lentils, squash and spices come together to create a fantastic and filling soup! This flavorful soup is a satisfying blend of lentils, squash and warming spices, a great hearty dish for cooler weather!

Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. Mix the lentils, squash, and cilantro into the pot. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. You can have Squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook it.

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

Meanwhile, heat the remaining oil in a heavy-based frying pan. Here's what you'll need to make this creamy and delicious soup 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. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice.

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 😋.

A drizzle of cilantro oil heightens the wow factor. Add the bay leaves, butternut squash, carrot, and lentils and bring heat up to high until the soup starts to boil. Lower to medium heat once it starts to boil Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food. This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup!