Vegan Red Lentil Soup

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

1/3 cup finely chopped fresh cilantro

2 cups water

1/2 (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

What You Need