Red Lentil Soup

Red Lentil Soup before boiling

I have made this twice already, it's great for a cold winter day. Plus I accidentally poured like, two pounds of red lentils from the dispenser. So... lots of soup for us!

From Allrecipes.com

• 1 tablespoon peanut oil
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, chopped
• 1 pinch fenugreek seeds I don't know what these are so I skipped. :o
  
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg



Finished Red Lentil Soup

• salt and pepper to taste

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. 

I got a huge butternut squash that filled about two-cups, so I added a cup and a half more water, 3 tablespoons of tomato paste, and most of the can of coconut milk.  This way you will be ensured left-overs for the next days lunch.