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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
1 cup butternut squash - peel and seeds removed, and cut into cubes |
1 small onion, diced |
1 tbsp fresh ginger root, minced |
2 tbsp tomato paste |
1 garlic clove, chopped |
1 tbsp peanut oil |
1 pinch fenugreek seeds |
1 pinch cayenne pepper |
1 tsp curry powder |
1/3 cup fresh cilantro, finely chopped |
1 pinch ground nutmeg |
2 cups water |
salt and pepper, to taste |
Directions:
1. In a large pot, over a medium heat, warm the oil then cook the onion, ginger, fenugreek and garlic the until onion becomes tender.
2. 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.
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