A Red Lentil Soup for the Books

This is one of my family's favorite red lentil soup recipes. If you make it do yourself a favor and don't multi-task while compiling the soup....you *might* accidentally add 1 tsp of cayenne powder instead of 1 pinch and doing this absolutely ruins the entire pot. Sticking with 1 pinch creates a dish of wonder and beauty. 

small diced onion

clove of minced garlic

pinch of fenugreek seeds (1/4 tsp ground fenugreek)

1 cup dry red lentils

1 cup butternut squash cubes. Can be raw or previously roasted.

1/3 cup finely chopped cilantro

2 cups water

1 can coconut milk

2 tablespoons tomato paste

1 tsp curry powder

1 pinch cayenne powder

1 pinch ground nutmeg

salt and pepper to taste

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.

**I've subbed baked potato chunks for the squash with success. 

**Soak the red lentils the night before or all day long prior to using.

**When doubling the recipe just toss everything into the pot including 1 bunch of cilantro, then use the immersion blender to puree when its done cooking.