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Before you jump to Squash and red lentil soup - vegan recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good place to start saving energy by going more green.

Maybe the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, but that is not true. You get the highest energy savings by completely loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes with heat, use the cool dry or air dry options to increase the money you save.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not really that hard. It’s concerning being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to squash and red lentil soup - vegan recipe. You can cook squash and red lentil soup - vegan using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Squash and red lentil soup - vegan:

1. You need 250 g (about 1 cup filled to the top) butternut squash, peeled and cut into 2-3cm pieces
2. Use 1 tbsp olive oil to roast the squash in
3. Provide 1 tbsp olive oil to sauté the onion with
4. Prepare 1 onion, peeled and finely chopped
5. Prepare 2 cloves garlic, peeled and crushed
6. Use 1 tsp ground cumin
7. Take 1/2 tsp ground cinnamon
8. Take 1/2 cup red lentils, rinsed and drained
9. Prepare 1 tbsp fresh lemon juice
10. Get salt and pepper
11. Take to sprinkle on top
12. Prepare Za’atar
13. Use Some ground cayenne or chilli flakes
14. Provide Some parsley leaves if you have some

Steps to make Squash and red lentil soup - vegan:

1. Preheat oven to 200C. Put the squash in a bowl and mix with the oil. Put onto a lined baking tray and roast for about 25mins - til the squash is tender.
2. Heat the oil in a pan (with a lid for later) on a medium heat. Add the onion and sauté for 10-15mins til soft.
3. Add the garlic and sauté for another couple of mins. Add the cumin and the cinnamon.
4. Add the lentils and 500ml of the stock. Cover and simmer for 10mins.
5. Add the squash, lemon juice and the rest of the stock. Season. Cover and simmer for another 10mins.
6. This is one soup that does work better blended. So either put it in a blender or use a hand blender to make the soup smooth.
7. Serve with a generous sprinkle of za’atar and the cayenne or chilli. Enjoy 😋

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