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Before you jump to Red Lentils and squash soup recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.
We are very mindful that eating healthy snacks can help us feel better within our bodies. We are likely to feel way less gross when we increase our consumption of nutritious foods and decrease our consumption of junk foods. A bit of pizza will not make you feel as healthy as consuming a fresh green salad. Sometimes it’s difficult to find healthier foods for treats between meals. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
Probably the most popular treats is yogurt. Often people decide to eat yogurt over a balanced lunch which is not the greatest idea. Low fat yogurt would make a amazing snack, nevertheless. It is made up of a lot of calcium, healthy proteins, and B vitamins. Yogurt is easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Yogurt combines perfectly with nuts along with seeds. This minimizes your sugar consumption without lowering the taste of your snack.
There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to red lentils and squash soup recipe. You can have red lentils and squash soup using 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Red Lentils and squash soup:
- Provide 3 cups cubed butternut sqaush
- Get 4 parsnips cubed
- Prepare 1 large onion chopped
- Get 1 carrot chopped
- Take 4 cups chicken stock low sodium
- You need 2 cups red lentils
- Provide to taste salt and pepper
- Use 1 tbsp. cumin ( optional)
- Use 2 tbsp. olive oil
Steps to make Red Lentils and squash soup:
- Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
- Add chicken stock and simmer for 30 minutes.
- Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
- In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
- Thick and creamy.
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