Ingredients
4
4 servings
- •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
- •0.33333334326744 cup finely chopped fresh cilantro
- •2 cups water
- •0.5 (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
Instructions
- Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
- Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.
Nutritional Facts
Per 4 servings
- Calories: 303
- Carbohydrate: 34g
- Fat: 15g
- Fiber: 12g
- Protein: 13g
- Sugar: 5g
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