CookPal AI
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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

1

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

2

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.

3

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

NUTRIENTS

Per 1 serving

🔥

303

Calories

  • 13g
    Protein
  • 34g
    Carbs
  • 15g
    Fats

💡 Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.