Vegan Red Lentil Soup

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, chopped
• 1 pinch fenugreek seeds
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
• mix the lentils, squash, and cilantro into the pot. stir in the water, coconut milk, and tomato paste. season with curry powder, cayenne pepper, nutmeg, salt, and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.