RED LENTIL SOUP ENJOY DAN:

                              RED LENTIL SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grasp-seed oil

1 onion, chipped

1 thumb-size fresh ginger, grated

1 garlic clove, minced

1 dash fenugreek seeds

1 cup red lentils

1 cup butternut squash, peeled, seeded, and cubed

1/3-cup fresh cilantro, chopped

2 cups water

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon tomato paste

2 teaspoon EACH garam masala, ground cumin, and paprika

1 pinch EACH of cayenne powder, and nutmeg

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Add oil to a skillet over medium-heat and when sizzling.

2.   Add onion, ginger, garlic, and fenugreek seeds.

3.   Saute for 4-5 minutes or until onions are tender.

4.   Mix in lentils, and next 5 ingredients.

5.   Season with garam masala and next 6 ingredients.

6.   Bring to a boil: reduce heat to low and simmer for 30 minutes.

7.   Or until lentils and squash ae tender.

ENJOY DAN:                                    SING SONGS AND PLANT SEEDS!!