Simple Way to Make Award-winning Squash and red lentil soup - vegan

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, squash and red lentil soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Squash and red lentil soup - vegan is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Squash and red lentil soup - vegan is something that I’ve loved my whole life.

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Squash and red lentil soup - vegan Alessandra. A very orange soup with a soft, mellow flavour. This flavorful soup is a satisfying blend of lentils, squash and warming spices, a great hearty dish for cooler weather!

To begin with this recipe, we have to prepare a few ingredients. You can have squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Squash and red lentil soup - vegan:

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

Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Adapted from an Australian Women’s Weekly cookbook. Their version used kumara, which although we can find here, it isn’t as easy to find.

Instructions 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 😋

Adapted from an Australian Women’s Weekly cookbook. Their version used kumara, which although we can find here, it isn’t as easy to find. Good use for a bumper crop of acorn squash in your garden. The lentils in this soup make it thick and creamy. I tried to add chives under the list of ingredients (just for garnish), but the recipe builder wouldn't accept it.

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