4 years ago1,000+ Views
Ingredients 2 medium whole beets, scrubbed and ends trimmed 1 delicata squash, washed and diced 1/2 Tbsp. olive oil 1 cup dry red lentils 5 cups vegetable broth 1 Tbsp. coconut oil (I like unrefined) 1 large yellow onion, diced 2 large garlic cloves, minced 1 tsp. ground turmeric 1 tsp. curry powder 1 tsp. fresh ginger, minced 1/2 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/4 tsp. ground black pepper Sprinkle of crushed red pepper Pinch of fresh ground nutmeg 1 15 oz. can of full-fat coconut milk 2 Tbsp. lime juice 2 tsp. dried thyme 1 Tbsp. vegan sugar 1/2 tsp. kosher salt Cooking Directions Preheat oven to 400 F. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 F for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender. Remove when done and allow to cool. Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Then, remove from heat. In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown. Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Also, add the squash and the onion mixture. When the beets are cooled, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts like me (if you wish!)
Beets!!! This sounds amazing but I'm intimidated by the ingredients list haha
Lentils, beets, and squash are some of my favorite winter foods. I'm definitely clipping this for later!
How pretty! I love soups that use coconut milk, they are so creamy and filling :)