Vegan Red Lentil Soup

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Filed Under: soup-recipe courtesy montaser masoud

Servs: 4   Prep:   Cook:

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  • add   INGREDIENTS (Nutrition)
  • add   375 ml peanut oil
  • add   25 small onion, chopped
  • add   140 g minced fresh ginger root
  • add   25 cloves garlic, chopped
  • add   25 g fenugreek seeds
  • add   4.8 kg dry red lentils
  • add   3.5 kg butternut squash - peeled, seeded, and cubed
  • add   385 g finely chopped fresh cilantro
  • add   10 liters water
  • add   12-1/2 (14 ounce) cans coconut milk
  • add   810 g tomato paste
  • add   50 g curry powder
  • add   5 g cayenne pepper
  • add   25 g ground nutmeg
  • add   salt and pepper to taste


  2. 1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
  3. 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.
  4. Servings 100
chef montaser masoud

ChefsugNote From The Chef

chef montaser masoud 11:06, 08 Sep 2012


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