Vegan Red Lentil Soup

Ingredients
1 tablespoon peanut oil/sesame oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds/powder
1 cup dry red lentils
1 cup butternut squash and/or sweet potato (peeled, seeded, & cubed)
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon garam masala
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Toasted Pepitas/Sunflower Seeds (garnish)

Directions
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, garam masala, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Toast pepitas/sunflower seeds with Braggs Aminos & salt & toast in oven.

Editted from Recipe at http://allrecipes.com/Recipe/Vegan-Red-Lentil-Soup/Detail.aspx