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Vegan Red Lentil Soup Recipe

Recipe by: LABELLECHEF

"I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
  • 2Mix 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.
Ingredients
  • 4 servings
  • 303 cals
  • 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 taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    303
    15%
  • Fat:
    14.6
    22%
  • Carbs:
    34.2
    11%
  • Protein:
    13
    26%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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