About this recipe:This vegan-friendly soup is creamy, hearty and delicious. Butternut squash is simmered with lentils, coriander, curry powder and coconut milk. It's the perfect winter soup.
1 tablespoon groundnut oil
1 small onion, chopped
1 tablespoon finely chopped fresh root ginger
1 clove garlic, chopped
1 pinch fenugreek seeds
190g dry red lentils
225g butternut squash, peeled, seeded and cubed
5 tablespoons finely chopped fresh coriander
1/2 (400ml) tin coconut milk
2 tablespoons tomato puree
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a large pot over medium heat and cook the onion, ginger, garlic and fenugreek until onion is tender.
Mix the lentils, squash and coriander into the pot. Stir in the water, coconut milk and tomato puree. Season with curry powder, cayenne pepper, nutmeg, salt and pepper. Bring to the boil, reduce heat to low and simmer 30 minutes or until lentils and squash are tender.
A really special soup. A winter warmer and filling. I followed the recipe faithfully with one exception, I had a large butternut squash and didn't want it to waste so I put it all in. My finished soup didn't look like the picture but it tasted every bit as good as the description. A winter winner I'll be making on Christmas Day. - 16 Nov 2013