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Before you jump to Squash and red lentil soup - vegan recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
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We hope you got insight from reading it, now let’s go back to squash and red lentil soup - vegan recipe. To cook squash and red lentil soup - vegan you only need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Squash and red lentil soup - vegan:
- Prepare (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
- Get olive oil to roast the squash in
- Prepare olive oil to sauté the onion with
- Get onion, peeled and finely chopped
- Prepare garlic, peeled and crushed
- You need ground cumin
- You need ground cinnamon
- Get red lentils, rinsed and drained
- Take fresh lemon juice
- Take salt and pepper
- Provide to sprinkle on top
- Provide Za’atar
- Use Some ground cayenne or chilli flakes
- You need Some parsley leaves if you have some
Instructions to make Squash and red lentil soup - vegan:
- 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.
- 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.
- Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
- Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
- Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
- 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.
- Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋
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