LENTIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
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!
BUTTERNUT SQUASH SOUP RECIPE BY TASTY
If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
Provided by Merle O'Neal
Categories Sides
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
CHEESY SQUASH & LENTIL SOUP RECIPE BY TASTY
Here's what you need: medium butternut squash, medium vidalia onion, large carrot, garlic, canola oil, fine kosher salt, sweet paprika, ground cinnamon, black pepper, cayenne pepper, red lentils, granny smith apple, vegetable stock, water, cornbread, Canadian white cheddar, fresh chives
Provided by SpongeTowels
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1351 calories, Carbohydrate 118 grams, Fat 86 grams, Fiber 13 grams, Protein 21 grams, Sugar 33 grams
SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY
Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey
Provided by Merle O'Neal
Categories Sides
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
- In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
- Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
- Pour the sauce over the cooked macaroni and stir well.
- Serve garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams
CHEESY SQUASH
I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SAVORY LENTIL AND SQUASH SOUP
Provided by Donna Goodwin
Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
More about "cheesy squash lentil soup recipe by tasty"
30 COZY, HOMEMADE SOUP RECIPES YOU CAN MAKE IN 30 …
From tasty.co
27 COZY LENTIL SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
LENTIL BUTTERNUT SQUASH SOUP | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHEESY LENTILS SPAGHETTI SQUASH | TASTY KITCHEN: A …
From tastykitchen.com
SQUASH AND LENTIL SOUP | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (4)Category Main CourseCuisine BritishCalories 256 per serving
RED LENTIL AND DELICATA SQUASH SOUP | THM E, LOW FAT
From ohsweetmercy.com
CHEESY SLOW COOKER LENTILS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
CHEESY SQUASH & LENTIL SOUP | PRINT FROM BAKESPACE.COM
From bakespace.com
TASTEGREATFOODIE - LENTIL AND SQUASH VEGAN SOUP RECIPE - SOUPS
From tastegreatfoodie.com
LOW CARB CHICKEN NOODLE SOUP SPAGHETTI SQUASH - FIND ALL RECIPE
From findallrecipe.com
20 BEST CANNED SOUP FOR DIABETICS (2022 UPDATED) - JUST A TASTE
From just-a-taste.com
TASTY - CHEESY SQUASH & LENTIL SOUP - FACEBOOK.COM
From facebook.com
SOUP - PUMPKIN, RED PEPPER AND LENTIL SOUP RECIPE
From findallrecipe.com
CHEESY SQUASH LENTIL SOUP RECIPE BY TASTY - TFRECIPES.COM
From tfrecipes.com
CHEESY SQUASH & LENTIL SOUP RECIPE BY TASTY [VIDEO]
From pinterest.com
CHEESY SQUASH & LENTIL SOUP | NUTRISETUP - نوتریستاپ
From nutrisetup.com
SOUPS AMP - RED LENTIL CHICKPEA & CHILLI SOUP RECIPE
From findallrecipe.com
BUTTERNUT SQUASH SOUP | TASTYCOOKERY
From tastycookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love