Rating: 4.5 stars
397 Ratings
  • 5 star values: 289
  • 4 star values: 84
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 6

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

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

303 calories; protein 13g; carbohydrates 34.2g; fat 14.6g; sodium 80.9mg. Full Nutrition
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