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Red Lentil Thai-Ish Soup


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"Soups, Red Lentil Thai-Ish Soup"

Serves 2-4 | Prep Time 5 minutes | Cook Time 10 minutes

Why I Love This Recipe

Made it at a friends house


Ingredients You'll Need

1 tablespoon peanut oil
1 yellow onion, chopped
1 tsp. dried ginger
2 cloves garlic, chopped
1 pinch ground fenugreek seeds (I'd never heard of these, but there they were in the spice aisle!)
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed (I used left-over, pre-cooked African squash--it's much easier to cube butternut squash after it's cooked)
1/3 cup finely chopped fresh cilantro
3 c. vegetable broth
1 (14 ounce) can light coconut milk
2 tablespoons tomato paste
2 teaspoons curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste


Directions

Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek 5 min., or until onion is tender.


Mix the lentils, squash, and cilantro into the pot. Stir in the broth, 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.


Pairs Well With

Tortillas


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