Vegan Red Lentil Soup

I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 303 Calories

Ingredients

• 1 pinch ground nutmeg
• 2 cups water
• salt and pepper to taste
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 teaspoon curry powder
• 1 tablespoon minced fresh ginger root
• 2 tablespoons tomato paste
• 1 pinch cayenne pepper
• 1 tablespoon peanut oil
• ½ (14 ounce) can coconut milk
• 1 pinch fenugreek seeds
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• ⅓ cup finely chopped fresh cilantro

Recipe Instructions

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.