Easiest Way to Cook Perfect Squash and red lentil soup - vegan

Squash and red lentil soup - vegan. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. 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 factor.

Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. You can have Squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Squash and red lentil soup - vegan

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

Turmeric adds a warm, peppery flavor as well as immune-boosting properties. Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!) Healing Thai Butternut Squash Lentil Soup that's vegan, protein-packed, and incredibly nourishing. You're going to love this creamy, flavorful soup — packed with anti-inflammatory ingredients! A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices.

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 😋.

This stew is the perfect way to warm up on a cold day. Butternut Squash, Chickpea & Lentil Moroccan Stew. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils!. Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!). apples, pumpkin, cinnamon, crisp leaves, sweaters, and so much more-I love them all! Heat half the oil over a medium heat in a large, heavy-based saucepan.

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