Red Lentil Soup - Vegan

I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked.

Photo by Susie S.
Adapted from google.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

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

  • 1/3

    cup finely chopped fresh cilantro

  • 2

    cups water

  • 1/2

    (14 ounce) can coconut milk

  • 2

    tablespoons tomato paste

  • 1

    teaspoon curry powder

  • 1

    pinch cayenne pepper

  • 1

    pinch ground nutmeg

  • salt and pepper to tast

Directions

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

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