Recipe: Tasty Squash and red lentil soup - vegan

Squash and red lentil soup - vegan. 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.

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 Lisa is the twenty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food. 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. 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. 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. It's 1 tsp of ground cumin.
7. Prepare 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. Prepare of Za’atar.
13. Prepare of Some ground cayenne or chilli flakes.
14. It's of Some parsley leaves if you have some.

A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Meanwhile, heat the remaining oil in a heavy-based frying pan. 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!

Squash and red lentil soup - vegan instructions

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 😋.

Kabocha Squash and Red Lentil Soup [Vegan]. This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. I garnished the soup with some pine nuts for added texture, as well as a drizzle of plain yogurt and garnish of fresh cilantro for a tangy, bright added flavor. Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked.

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