Vegan Red Lentil Soup

Name: Vegan Red Lentil Soup
Total time: 40 min
Yield: 4 Servings
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; 🌿 ⅓ cup finely chopped fresh cilantro; 💧 2 cups water; 🥥 7 ounces coconut milk; 🍅 2 tablespoons tomato paste; 1 teaspoon curry powder; 1 pinch cayenne pepper; 1 pinch ground nutmeg; 🧂 Salt and pepper to taste

Cost $7, save $10

Source: Recommended by CookPal

40 Min
4 Servings
$7

Vegan Red Lentil Soup

Cost $7, save $10

Source: Recommended by CookPal

40 Min
4 Servings
$7

INGREDIENTS

Essential 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
- 🌿 ⅓ cup finely chopped fresh cilantro
- 💧 2 cups water
- 🥥 7 ounces coconut milk
- 🍅 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 🧂 Salt and pepper to taste

STEPS

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

Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil.

Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

NUTRIENTS

Per 1 serving

🔥

303

Calories

13
Protein
34
Carbs
15
Fats

💡 Use freshly ground spices for enhanced flavor.Try serving with crusty bread or a side of rice.Store leftovers in the fridge for up to 3 days.For additional texture, consider blending only half the soup.