Vegan Red Lentil Soup

Serving size: 4 servings


  • 1 T. coconut oil
  • 1 small onion, chopped
  • 1 T. 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 fresh cilantro, finely chopped
  • 2 cups water
  • ½, 14 oz. can coconut milk
  • 2 T. tomato paste
  • 1 tsp. curry powder
  • 1 tsp. curry powder 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • Salt and pepper to taste


  1. In a large pot, heat oil. Add onion, garlic, ginger & fenugreek until onion is tender.
  2. Add lentils, squash and cilantro to the pot. Mix in the water, coconut milk and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt & pepper. Bring to a boil, reduce heat to low and simmer for 30 minutes or until lentils and squash are tender.

Recipe from:

Request an Appointment

Success Stories

“I’ve been coming here for a long time, since I was really little, because I couldn’t eat peanuts, and if I touched certain foods, my skin would break out. I was allergic to cats and dogs. “I had to avoid lots of different places because they might have stuff that I might be allergic to.…
Read the rest of this story...