Description
I made up this fusion recipe one night 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 red lentils
- 1 cup butternut squash – peeled, seeded, and cubed
- ⅓ cup finely chopped fresh cilantro
- 2 cups water
- ½ (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
Instructions
- Heat the oil in a large pot over medium heat
- and cook 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
- reduce heat to low
- and simmer 30 minutes
- or until lentils and squash are tender.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4