World Vegan Day 2021: Squash, sweet potato, and lentil soup is the perfect wholesome lunch
Today (1st Nov) is World Vegan Day and with the eyes of the world on Glasgow for COP 26 we thought we’d treat ourselves to a Meat-free Monday. If you fancy joining us give this hearty, vegan bowl of soup a try. It’s like a hug in edible form: super warm, nourishing and good for the soul. We love this recipe for a hearty squash, sweet potato, and lentil soup. Super easy to make and full of goodness to warm you from the toes up, it’s one to put on the menu until spring kicks in.
This comforting and hearty soup is easy to make and filling as well as super healthy.
INGREDIENTS:
1 tbsp olive oil
3 cloves garlic, crushed
1 onion, finely chopped
3 medium carrots, chopped
1 large sweet potato, chopped
200g red lentils
1 butternut squash
2 litres vegetable stock (3 vegetable stock cubes)
2 tsp ground cumin
sprig of rosemary
a good grinding of salt and pepper
Method:
Roast your olive oil drizzled squash, sweet potato, and carrots in the oven on a baking tray for approx 30 minutes to draw out the flavour and add a sweet richness to your soup.
In a large pan, saute the onion and garlic in the olive oil until soft.
Stir in the spices, then add the well-rinsed lentils and vegetable stock and stir well.
Cook at a simmer for 25-30 minutes, then add your roasted vegetables.
Allow to cool and blend to a velvety texture.
Add a little rosemary to garnish.
Serve with crusty bread and enjoy!