Red Lentil Soup – SOOOO yummy

Vegan Red Lentil Soup


  • 2 tablespoons olive oil
  • 2 small onion, chopped
  • 2 tablespoons minced fresh ginger root
  • 2 cloves garlic, chopped
  • 2 pinches fenugreek seeds
  • 2 cups dry red lentils
  • 2 cups butternut squash – peeled, seeded, and cubed
  • 2/3 cup finely chopped fresh cilantro
  • 4 cups water or veggie broth
  • 1 (14 ounce) can lite coconut milk
  • 1/4 cup tomato paste
  • 2 teaspoons curry powder
  • 2 pinches cayenne pepper
  • 2 pinches ground nutmeg
  • salt and pepper to taste


  1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
  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.


Makes 8 servings


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