1 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1 tbsp fresh ginger root, minced
1 cup dry red lentils
1 cup butternut squash, peeled, seeded and cubed
1/3 cup fresh cilantro, chopped
2 cups of water
14oz unsweetened coconut milk
2 tbsp tomato paste
1 tsp curry powder
Pinch of nutmeg
Salt and pepper to taste
Heat the oil in a heavy skillet. Sauté the onion, garlic and ginger until the onion is soft.
Add the lentils, cilantro, squash, water, coconut milk and tomato paste. Stir in the curry powder, cayenne pepper and nutmeg and season well. Bring the soup to a boil, reduce the heat and simmer for about 30 minutes until squash and lentils are soft.
Serve with crusty bread. Serves 4.