I made up this vegan red lentil soup recipe one night when my friend came over. It's creamy and delicious.
Ingredients
- peanut oil: 1 Tbsp
- onion: 1 piece (chopped)
- fresh ginger root: 1 Tbsp (minced)
- clove garlic: 1 piece (chopped)
- pinch fenugreek seeds: 1 piece
- dry red lentils: 1 cup
- butternut squash - peeled, seeded, and: 1 cup (cubed)
- fresh cilantro: 0.33333 cup (finely chopped)
- water: 2 cups
- ounces coconut milk: 7 piece
- tomato paste: 2 Tbsp
- curry powder: 1 tsp
- pinch cayenne pepper: 1 piece
- pinch ground nutmeg: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
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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.
