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Before you jump to Vegan Spicy Butternut Squash & Lentil Soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
Healthy eating helps bring about a feeling of wellness. When we eat more healthy foods and less of the unhealthy ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically in any case). Choosing healthier food choices can be difficult when it is snack time. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.
If you are looking for a quick snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the early morning. Eating on the run can easily be healthier with whole fiber chips and crackers. Choosing whole grain snacks is always far better than eating the refined grains we commonly find in our grocery stores.
A large selection of easy health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to vegan spicy butternut squash & lentil soup recipe. To cook vegan spicy butternut squash & lentil soup you only need 7 ingredients and 2 steps. Here is how you do that.
The ingredients needed to cook Vegan Spicy Butternut Squash & Lentil Soup:
- Take of Butternut squash.
- Use of medium onions.
- Provide of garlic.
- Get of vegetable stock.
- Provide of Lentils.
- Provide of hot chilli powder.
- Use of whole red chilli.
Steps to make Vegan Spicy Butternut Squash & Lentil Soup:
- Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more..
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste..
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