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Vegan Red Lentil Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy and delicious vegan red lentil soup with coconut milk and spices - ideal for lunch or a light dinner.
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
  • 0.33333334326744 cup finely chopped fresh cilantro
  • 2 cups water
  • 0.5 (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
Instructions:
  • In a large pot over medium heat, sauté onion, ginger, garlic, and fenugreek in oil until onion is tender.
  • Combine lentils, squash, and fresh cilantro in a pot. Stir in water, creamy coconut milk, and rich tomato paste. Sprinkle with aromatic curry powder, spicy cayenne pepper, warm nutmeg, salt, and pepper. Bring to a boil, then simmer on low for 30 minutes until the lentils and squash are tender.

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