Vegan Red Lentil Soup

Directions

Ingredients :

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

⅓ cup finely chopped fresh cilantro

2 cups water

½ (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

Methods :

Step 1

Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.

Step 2

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.