Prep time: approx 15 mins

Cook time: approx 40 mins

Makes: 4 servings

Ingredients

• 1 tbsp peanul oil
• 1 small onion, chopped
• 1 tbsp 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
• 1/2 (14 ounce) can cocunut milk
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Directions

1. heat the oil in a large pot over medium heat
2. Cook the onion, ginger, garlic and fenugreek until onion is tender
3. Mix the lentils, squash, anc cilantro into the pot
4. Stire the water, coconut milk, and tomato paste
5. Season with curry powder, cayenne pepper, nutmeg, salt and pepper
6. Bring to a boil, reduce heat to low and simmer 30 minutes, or until lentisl and squash are tender

This entry was posted on Sunday, July 16th, 2006 at 1:57 pm and is filed under Soup, Vegitarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.