Spiced Lentil Soup with Roasted Beets and Delicata Squash

Spiced Lentil Soup with Roasted Beets and Delicata Squash

Beets roasted in foil and cubed delicata on the same sheet, red lentils simmered in vegetable broth, onion bloomed in coconut oil with warm spices, then coconut milk, lime, and thyme. Recipe by Katie Henry at Produce On Parade. Serves 6.

Ingredients

• 2 medium whole beets, scrubbed and ends trimmed
• 1 delicata squash, washed and diced
• ½ tablespoon olive oil
• 1 cup dry red lentils
• 5 cups vegetable broth
• 1 tablespoon coconut oil
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon fresh ginger, minced
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• Sprinkle of crushed red pepper
• Pinch of freshly ground nutmeg
• 1 (15 oz) can full-fat coconut milk
• 2 tablespoons lime juice
• 2 teaspoons dried thyme
• 1 tablespoon vegan sugar
• ½ teaspoon kosher salt

Method

1. Heat the oven to 400°F. Wrap the whole beets loosely in foil and set on a baking sheet. Toss the diced squash with olive oil and scatter on the same sheet. Roast 30 minutes, stirring the squash at 15 minutes.
2. Move the squash to a bowl. Flip the beets and roast another 15–30 minutes until fork-tender. Cool, then dice.
3. Meanwhile, bring the lentils and broth to a boil in a large soup pot, watching so it does not boil over. Reduce to low and simmer about 15 minutes. Remove from heat.
4. In a skillet, warm the coconut oil over low heat. Sauté the onion and garlic a few minutes, then add turmeric, curry powder, ginger, cardamom, cinnamon, black pepper, crushed red pepper, and nutmeg. Cook about 8 minutes, scraping the pan, until the onion begins to brown.
5. Stir the coconut milk, lime juice, thyme, sugar, and salt into the lentils. Add the squash, onion mixture, and diced beets. Combine well and serve hot.