Recipe: 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! Lentils, squash, and coconut milk are the main ingredients in this creamy, delicious soup. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.

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! You can cook 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. It's 250 g of (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces.
2. It's 1 tbsp of olive oil to roast the squash in.
3. You need 1 tbsp of olive oil to sauté the onion with.
4. You need 1 of onion, peeled and finely chopped.
5. It's 2 cloves of garlic, peeled and crushed.
6. You need 1 tsp of ground cumin.
7. You need 1/2 tsp of ground cinnamon.
8. It's 1/2 cup of red lentils, rinsed and drained.
9. It's 1 tbsp of fresh lemon juice.
10. Prepare of salt and pepper.
11. It's 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.

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. It's full of flavor from ginger, garlic, and spices, with a This Vegan Red Lentil Soup is easy to make, too! Most of the work is front-loaded, and then you're just letting things simmer until the lentils are soft.

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 😋.

Roasting the squash intensifies its flavor and sweetness, giving the soup a glorious silky texture that perfectly contrasts with the crispy croutons. Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference. Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked.