Best Cheesy Squash Lentil Soup Recipe By Tasty Recipes

LENTIL SOUP RECIPE BY TASTY

Steps:

• In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
• Add carrots and potatoes, and sauté for 3 minutes.
• Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
• Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
• Remove bay leaf and add salt and pepper to taste.
• Enjoy!

CHEESY SQUASH & LENTIL SOUP RECIPE BY TASTY

Steps:

• Pre-Heat oven to 375F
• Place folded damp paper towels under your cutting board to make a secure surface for cutting the butternut squash. Carefully peel and cut squash into 2 inch chunks, remove and discard seeds. Peel onion and cut into 1 inch chunks. Peel carrot and slice into ½ inch rounds. Peel garlic. Place all prepared vegetables onto a large baking sheet. Drizzle over canola oil and season with salt, paprika, cinnamon, black pepper and cayenne pepper. Toss until everything is evenly coated. Roast at 375F for 40 - 45 minutes or until fork tender.
• Remove roasted vegetables from the oven and let cool slightly before handling, meanwhile chop the apple. Transfer all roasted vegetables to a large dutch oven or stock pot along with lentils, apple and stock. Turn heat up to medium high and simmer for 10-15 minutes or until apples are soft. Stir occasionally so lentils do not stick to the bottom of the pan.
• Let soup cool slightly, then using an immersion blender, puree until no chunks remain. Stir in 1 cup of water if too thick, season with salt if desired. Ladle soup into oven proof soup bowls, place bowls on a baking sheet. Cut cornbread into 1 inch chunks and divide evenly on top of soup. Divide cheese overtop and broil on high for 2-3 minutes or until golden brown and melted. Garnish with chives, enjoy!
• Note: If you do not have an immersion blender you can use a normal blender, working in batches and not filling the blender all the way up. Make sure the mixture is slightly cooled before blending.

PURéED WINTER SQUASH AND RED LENTIL SOUP

Steps:

• Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
• Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
• 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). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
• Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
• Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.