Coconut Curry Red Lentil Soup
- 1 TB peanut oil [we used sesame oil]
- 1 small onion, chopped
- 1 TB minced fresh ginger root
- 1 clove garlic
- 1 pinch fenugreek seeds [we used fresh minced celery leaves]
- 1 cup dry red lentils
- 1 cup butternut squash - peeled, seeded and cubed [we used zucchini]
- 1/3 cup finely chopped cilantro
- 2 cups water
- 1/2 can coconut milk
- 2 TB tomato paste [I did 3 TB tomato sauce]
- 1 tsp curry powder
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- salt and pepper to taste
Heat oil in large pot over medium heat and sauté onion, ginger, garlic and fenugreek until onion is tender. Mix in the lentils, squash and cilantro. 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.
3 comments:
Hmmmmm....I have some butternut squash sitting on my counter...
WOW! I would really like to try this. Thank you for sharing.
I love coconut curries. Thanks for sharing this!
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