Vegan Red Lentil Soup
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Butternut squash (1 cup)
- Cilantro, fresh (1/3 cup)
- Garlic (1 clove)
- Ginger, fresh root (1 tablespoon)
- Onion, small (1)
- Red lentils, dry (1 cup)
- Canned Goods
- Coconut milk (1/2 (14 ounce) can)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Cayenne pepper (1 pinch)
- Curry powder (1 teaspoon)
- Fenugreek seeds (1 pinch)
- Nutmeg, ground (1 pinch)
- Peanut oil (1 tablespoon)
- Salt and pepper (1)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published September 23, 2004 (8 years ago).
5 people saved this recipe.
