Name: Vegan Red Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
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

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Directions

Step 1
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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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.

Nutrition Facts

Per Serving:

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

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Vegan Red Lentil Soup

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Nutrition Facts