How to Prepare Jamie Oliver Squash and red lentil soup - vegan

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, squash and red lentil soup - vegan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Squash and red lentil soup - vegan is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Squash and red lentil soup - vegan is something which I’ve loved my entire life.

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! 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! Kabocha Squash and Red Lentil Soup [Vegan].

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you can achieve it.

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. Prepare 1 onion, peeled and finely chopped
5. Prepare 2 cloves garlic, peeled and crushed
6. Make ready 1 tsp ground cumin
7. Make ready 1/2 tsp ground cinnamon
8. Take 1/2 cup red lentils, rinsed and drained
9. Take 1 tbsp fresh lemon juice
10. Prepare salt and pepper
11. Take to sprinkle on top
12. Get Za’atar
13. Make ready Some ground cayenne or chilli flakes
14. Get 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 vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! This vegan lentil soup is simply amazing!

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 😋

This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! This vegan lentil soup is simply amazing! It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope. Healing Thai Butternut Squash Lentil Soup that's vegan I used sweet potatoes instead of squash, and it turned out really well. This Vegan Red Lentil Soup is easy to make, too!

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