Vegan Red Lentil Soup
Description
A bowl of this vegan red lentil soup with is the perfect choice for lunch or a light dinner. It's creamy and delicious with coconut milk and spices.
Ingredients
•
1 tablespoon peanut oil
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1 small onion, chopped
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1 tablespoon minced fresh ginger root
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1 clove garlic, chopped
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1 pinch fenugreek seeds
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1 cup dry red lentils
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1 cup butternut squash - peeled, seeded, and cubed
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1/3 cup finely chopped fresh cilantro
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2 cups water
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1/2 (14 ounce) can coconut milk
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2 tablespoons tomato paste
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1 teaspoon curry powder
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1 pinch cayenne pepper
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1 pinch ground nutmeg
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salt and pepper to taste
Directions
1
Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
2
Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.