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I made up this vegan red lentil soup recipe one night when my friend came over. It’s creamy and delicious.
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
- 7 ounces coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- salt and pepper to taste
Directions
Step 1
Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
Step 2
Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 303 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat10g | 50% |
| Sodium81mg | 4% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber12g | 42% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C14mg | 69% |
| Calcium66mg | 5% |
| Iron7mg | 36% |
| Potassium827mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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