Guest guest Posted March 31, 2008 Report Share Posted March 31, 2008 This recipe is adapted from one found on allrecipes.com titled Vegan red lentil soup. This recipe is very flexible, I make it slightly different everytime I make it. Can be eaten as a soup or over rice. - 1 tablespoon olive oil - 1 tablespoon minced fresh ginger root - 1 clove garlic, chopped - 1 cup dry lentils - 1 cup butternut squash - peeled, seeded, and cubed - 1/3 cup finely chopped fresh cilantro - 2 cups Vegetable stock - 1 can coconut milk - 2 tablespoons tomato paste - 1 teaspoon curry powder - cayenne pepper to taste - 1 pinch ground nutmeg - salt and pepper to taste 1. Heat the oil in a large pot over medium heat, cook the ginger and garlic until slightly browned. 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. Quote Link to comment Share on other sites More sharing options...
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