Vegan Red Lentil Soup

Total Time

55 Minutes

Servings

4

Ingredients

• 1 tablespoon groundnut oil
• 1 small onion, chopped
• 1 tablespoon finely chopped fresh ginger root
• 1 clove garlic, chopped
• 1 pinch fenugreek seeds
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• 1/3 cup finely chopped fresh coriander
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato puree
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
2. Mix the lentils, squash, and coriander into the pot. Stir in the water, coconut milk, and tomato puree. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper.
3. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.