Vegan Red Lentil Soup Recipe

Ingredients <br>- 1 tablespoon peanut oil <br>- 1 small onion, chopped <br>- 1 tablespoon minced fresh ginger root <br>- 1 clove garlic, chopped <br>- 1 pinch fenugreek seeds <br>- 1 cup dry red lentils <br>- 1 cup butternut squash - peeled, seeded, and cubed <br>- 1/3 cup finely chopped fresh cilantro <br>- 2 cups water <br>- 1/2 (14 ounce) can coconut milk <br>- 2 tablespoons tomato paste <br>- 1 teaspoon curry powder <br>- 1 pinch cayenne pepper <br>- 1 pinch ground nutmeg <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. <br>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. <br>

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
- 1/3 cup finely chopped fresh cilantro
- 2 cups water
- 1/2 (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

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.
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.

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