Vegan Red Lentil Soup The Best Recipes

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Vegan Red Lentil Soup

"I made up this fusion recipe one night time when my friend came over. It is a creamy, delicious soup."

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 crimson lentils
1 cup butternut squash - peeled, seeded, and cubed
1/three cup finely chopped sparkling cilantro
2 cups water
half of (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch floor nutmeg
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Heat the oil in a large pot over medium heat, and cook dinner 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, lessen warmth to low, and simmer half-hour, or until lentils and squash are gentle.

Notes :

Try using a Reynolds® gradual cooker liner to your slow cooker for simpler cleanup.

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