Vegan Red Lentil Soup

Recipesfull introduces to you: Vegan Recipes. (Vegan Red Lentil Soup). I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Vegan Red Lentil Soup

Ingredients

1 tablespoon peanut oil

1 small onion

chopped

1 tablespoon 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

⅓ cup finely chopped fresh cilantro

2 cups water

½ (14 ounce) can coconut milk

2 tablespoons tomato paste

1 teaspoon curry powder

1 pinch cayenne pepper

1 pinch ground nutmeg

salt and pepper to taste

Whole Wheat Drop Biscuits

Tips

Directions

Step 1

Heat the oil in a large pot over medium heat and cook the onion ginger garlic and fenugreek until onion is tender.

Step 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.

Nutritional Information

Vegan Red Lentil Soup

Servings Per Recipe:4

Calories: 302.7

% Daily Value *

Protein: 13g 26%

Carbohydrates: 34.2g 11%

Dietary Fiber: 11.8g 47%

Sugars: 4.9g

Fat: 14.6g 23%

Saturated Fat: 10g 50%

Vitamin A Iu: 4139.1IU 83%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.3mg 22%

Vitamin C: 13.8mg 23%

Folate: 240.8mcg 60%

Calcium: 66.3mg 7%

Iron: 6.5mg 36%

Magnesium: 88.2mg 32%

Potassium: 826.6mg 23%

Sodium: 80.9mg 3%

Thiamin: 0.3mg 28%

Calories From Fat: 131.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.