I am not vegan but we grew up eating a lot of meals that I have now come to realise are considered as much. Here’s a crowdpleaser in my home…. a hearty bowl of lentils and butternut squash.
If you are familiar with this legume then it’s simple as 123! If not then here’s what you need.
Vegan Lentil Soup
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4 servings
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 4 sprigs of thyme
- 1 tbsp of tomato paste
- 1 medium sized tomato
- 1 cup brown, picked over and rinsed
- 6 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped butternut squash
- Pour in the lentils and the water in a soup pot. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
- Add the chopped onion, carrot, tomato paste, chopped tomato, garlic and thyme.
- Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. I usually place my lentils in the pressure cooker for 10mins if I am in a hurry. If you more time, then pop it in your slow cooker on medium for 4hrs.
- Cube the butternit squash and add to the pot as soon as the soup begins to thicken and the lentils have popped.
- At this point you can either let it thicken some more or leave it as is. If you want a more thinner consistency add some water.
- Taste and season with more salt and pepper. Can be eaten right away with rice or bread, or stored!