How to Make Easy Lentil Squash Soup Recipe (Vegan Lentil Soup) | The Frugal Chef

This simple recipe for lentil squash soup is highly nutritious and very, very good. It is also super easy to make. We are going to blend it into a bisque and serve it with roasted pumpkin seeds for a little bit of a crunch. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : Lentil Squash Soup Recipe - 1 small onion — finely chopped 3 garlic cloves — minced 2 tablespoons paprika (preferably smoked) leaves of 4 to 5 sprigs of thyme 2 bay leaves 1 small squash — peeled and diced 1 cup red or brown lentils — washed 32 oz. (907 grams) vegetable broth 1 - 28 oz or 793 grams can diced tomatoes Oil, salt and black pepper Roasted pumpkin seeds (optional) Chopped scallion greens, cilantro or parsley (optional) Heat a little oil in a pot and add the onions. Cook for about five minutes until softened and translucent. Add the garlic, paprika, thyme and bay leaves. Add more oil if necessary and cook for a couple of minutes. If ti is drying too much, add a splash of the vegetable broth and scrape the bottom. Add the squash and mix well. Cook for a few minutes, stirring occasionally. Add the lentils, vegetable broth and tomatoes. Mix well. Season with salt and pepper to taste and cover. Simmer for about 25 minutes, until lentils and squash are cooked through. Turn off the heat and remove the bay leaves. Cool down the soup and blend OR if you have an immersion blender, blend it now. Reheat the soup and serve. Garnish with pumpkin seeds and chopped herbs if using. Enjoy! Music courtesy of YouTube - Phil David - Sauce Castillo