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SKU
5146 5268 5135 R156

5223 Vegan Curry Lentil Soup

5223 Vegan Curry Lentil Soup

In a large pot or Dutch oven over medium high heat, cook the onions in peanut oil until translucent. Mix in Ground Ginger, Minced Garlic, and Fenugreek Leaves. Add vegetable stock, coconut milk, and tomato paste. Bring to a boil. Add lentils and butternut squash. Reduce to a simmer and stir in Whole Leaf Cilantro, Madras Style Curry Powder, Cayenne Pepper, Ground Nutmeg, Kaffir Lime Powder, Hawaiian Bamboo Jade Salt (Fine), and Wild Green Szechuan Peppercorn. Cover and simmer for 30 minutes or until lentils are tender.

- 2 tablespoons peanut oil

- 1 small onion, diced

- 1 tablespoon (5019) Ground Ginger

- 1 tablespoon (5030) Minced Garlic

- 2 tablespoons (5135) Fenugreek Leaves

- 2 cups (5268) dried lentils

- 2 cups butternut squash, peeled, seeded, and cubed

-1 teaspoon (5146) Kaffir Lime Powder

- 6 cups vegetable stock

- 1 can coconut milk

- 2 tablespoons tomato paste

- 2 tablespoons (5223) Madras Style Curry Powder

- 1 pinch (5006) Cayenne Pepper

- 1 tablespoons (5021) Ground Nutmeg

- ½ teaspoon (4058) Hawaiian Bamboo Jade Salt

- ½ teaspoon (5058) Wild Green Szechuan Peppercorn, freshly ground

- 1 tablespoon (5035) Whole Leaf Cilantro

For a heartier soup add some fresh diced carrots and some fresh diced tomatoes.

This simple vegan lentil soup recipe comes together quickly and tastes great

More Information
SKU 5146 5268 5135 R156
Ingredients

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Prep Time 15 Minutes
Cook Time 45 Minutes
Total Time 60 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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