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.
- 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!