Squash and red lentil soup - vegan

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Squash and red lentil soup - vegan is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Squash and red lentil soup - vegan is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Squash and red lentil soup - vegan:
  1. Get 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
  2. Take 1 tbsp olive oil to roast the squash in
  3. Take 1 tbsp olive oil to sauté the onion with
  4. Prepare 1 onion, peeled and finely chopped
  5. Prepare 2 cloves garlic, peeled and crushed
  6. Take 1 tsp ground cumin
  7. Make ready 1⁄2 tsp ground cinnamon
  8. Prepare 1⁄2 cup red lentils, rinsed and drained
  9. Prepare 1 tbsp fresh lemon juice
  10. Get salt and pepper
  11. Prepare to sprinkle on top
  12. Make ready Za’atar
  13. Take Some ground cayenne or chilli flakes
  14. Make ready Some parsley leaves if you have some

This soup comes together in a pinch and freezes well cooked or uncooked. Also, it is great because you have many options to cook it. You can use the stovetop or a crockpot or instant pot. Pour in the stock and bring to the boil.

Steps 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 😋

You can use the stovetop or a crockpot or instant pot. Pour in the stock and bring to the boil. Meanwhile, heat the remaining oil in a heavy-based frying pan. This easy creamy vegan butternut squash soup with red lentils is one of the best recipes for a quick weeknight dinner! Healthy, hearty, creamy, and jam-packed with plant protein.

So that’s going to wrap this up with this exceptional food squash and red lentil soup - vegan recipe. Thank you very much for reading. I am confident that you can make this at home. There is 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. Thank you for reading. Go on get cooking!