Red Lentil Soup
From pamela 18 years ago
- 40 minutes to make
- Serves 4
A simple and creamy soup jam-packed with herbs and spices. Great for a late night snack, and incredibly healthy.
Ingredients
- 1 cup dry red lentils shopping list
- 1 cup butternut squash - peel and seeds removed, and cut into cubes shopping list
- 1 small onion, diced shopping list
- 1 tbsp fresh ginger root, minced shopping list
- 2 tbsp tomato paste shopping list
- 1 garlic clove, chopped shopping list
- 1 tbsp peanut oil shopping list
- 1 pinch fenugreek seeds shopping list
- 1 pinch cayenne pepper shopping list
- 1 tsp curry powder shopping list
- 1/3 cup fresh cilantro, finely chopped shopping list
- 1 pinch ground nutmeg shopping list
- 2 cups water shopping list
- salt and pepper, to taste shopping list
How to make it
- In a large pot, over a medium heat, warm the oil then cook the onion, ginger, fenugreek and garlic the until onion becomes tender.
- Add the lentils, squash, and cilantro, then stir in the coconut milk, tomato paste and water. Season with the cayenne pepper, curry powder, nutmeg, salt, and pepper then bring to a boil. Reduce heat to low, and simmer for 30 minutes, or until lentils and squash become tender. Serve.
miriam
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" It was excellent "