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Ingredients

• 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

Description

My Husband, Who Loves Lentil Soup, Was Very Taken With This Dish. It Was Sorta Like A Thai Version Of Lentil Soup. My Best Friend (who Was Visiting That Night) And I Are Not Huge Lentil Soup Fans; We ..

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