Recipe: Tasty Red Lentils and squash soup

Red Lentils and squash soup. 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! Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it's perfect as a simple main Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with.

Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! 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. You can have Red Lentils and squash soup using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Red Lentils and squash soup

1. It's 3 cups of cubed butternut sqaush.
2. Prepare 4 of parsnips cubed.
3. It's 1 of large onion chopped.
4. It's 1 of carrot chopped.
5. It's 4 cups of chicken stock low sodium.
6. You need 2 cups of red lentils.
7. Prepare to taste of salt and pepper.
8. You need 1 tbsp. of cumin ( optional).
9. It's 2 tbsp. of olive oil.

The flavor of the soup is savory from the red lentils, garlic and onions and cumin. It has smoky notes from the smoked paprika, a little sweetness from the butternut squash and then that slight tang from the Greek yogurt. A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. Remove from the heat and blitz using a stick blender until smooth.

Red Lentils and squash soup step by step

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..

Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). 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.