Ingredients

• 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
• 0.33 cups finely chopped fresh cilantro
• 2 cups water
• 7 ounces coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
2. 2 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.

Nutrition per serving