Vegan Red Lentil Soup

Ingredients

• 1 cup butternut squash cubed peeled seeded
• 14 ounce coconut milk canned
• 1 pinch cayenne pepper 
• 1 teaspoon curry powder 
• 1 pinch fenugreek seeds 
• 0.3 cup cilantro leaves fresh finely chopped
• 1 tablespoon ginger root fresh minced
• 1 clove garlic chopped
• 1 pinch ground nutmeg 
• 1 cup lentils dry red
• 1 small onion chopped
• 1 tablespoon vegetable oil; peanut oil preferred 
• 4 servings salt and pepper to taste
• 2 tablespoons tomato paste 
• 2 cups water 

Equipment

• pot

Directions

1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
2. 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.