Red Lentils and squash soup
Red Lentils and squash soup

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, red lentils and squash soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Red Lentils and squash soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Red Lentils and squash soup is something which I have loved my whole life.

This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one. Looking for outsize flavor from inexpensive, nutritious ingredients?

To get started with this recipe, we have to first prepare a few components. You can have red lentils and squash soup using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Red Lentils and squash soup:
  1. Take 3 cups cubed butternut sqaush
  2. Get 4 parsnips cubed
  3. Make ready 1 large onion chopped
  4. Get 1 carrot chopped
  5. Get 4 cups chicken stock low sodium
  6. Prepare 2 cups red lentils
  7. Prepare to taste salt and pepper
  8. Take 1 tbsp. cumin ( optional)
  9. Make ready 2 tbsp. olive oil

Butternut Squash + Red Lentil Soup is a healthy and delicious fall vegan soup made with whole food plant based ingredients! Turn up heat, add salt to taste and bring to a boil. Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow.

Instructions to make Red Lentils and squash soup:
  1. Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
  2. Add chicken stock and simmer for 30 minutes.
  3. Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
  4. In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
  5. Thick and creamy.

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow. Pour in the red lentils and vegetable broth and stir together. Add the hot soup to a blender and purée until smooth. If your blender won't hold all of the soup, blend it in batches.

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