Aromatic and Cozy Butternut Squash, Brown Lentils and Black Rice Soup...

 

A Vegan and Cozy , Simple and Perfect Soup for chilly Autumn and Winter days.... So tasty and aromatic.... Full of flavours that will make you want more and more !

Butternut Squash, Brown Lentils and Black Rice Soup

 

Ingredients: 

2 tablespoon Olive oil

1 medium Yellow Onion

1/2 small  ( 250-300 grams)  Butternut Squash, cut into small pieces

2 medium Carrots, cut into small pieces

3 cloves Garlic, cut into small pieces

2 Bay Leaves

1/2 teaspoon Cummin

1/4 teaspoon Black Pepper powder

1/2 teaspoon Curry powder

1/4 teaspoon Cinnamon powder

1 teaspoon Salt

1 litre / 4 cups Vegetable stock

1/2 cup Brown Lentils

I always use soaked brown lentils. To soak them, just cover them in plenty of water and let them sit overnight. Rinse well before cooking.

1/3 cup Black Rice

Parsley

1/4 cup Raisins, optional

Dried or Fresh Orange peel, optional

Instructions

*In a large pot, heat the olive oil over medium. Add the onion and sauté for a couple of minutes.  

*Add the spices- the bay leaves, cummin powder, curry powder, black pepper, cinnamon. Stir and saute for about 1-2 min.  

*Add the butternut squash, carrots and garlic. Cook for another 5 minutes, stirring occasionally, to soften slightly.

*Add the vegetable stock.

*Increase the heat to high and bring the soup to a rolling boil. 

*Add the salt.

*Add the lentils and rice, reduce the heat to medium-low, then cover and simmer for 30-45 minutes, or until cooked.

*Remove from the heat and stir in the chopped parsley, orange peel and 1/4 cup raisins.

*Taste for seasoning and add more salt if needed. 

*Serve hot. You can keep the leftovers in the fridge for up to three days.

Enjoy!