Beetroots are packed with important nutrients and provide the beautiful rich colour of this soup.
- ½ cup olive oil
- 400 grams beetroot, peeled and grated
- 1 leek, finely sliced
- 2 celery stalks, finely sliced
- 3 tsp. grated ginger
- 1½ litres vegetable stock
- 1 Tbsp. lemon juice
- ½ cup coconut milk
- ½ cup chopped dill400;”>1 tin lentils, drained and rinsed
HEAT 2 tbsp of the oil in a pot over medium heat. Cook beetroot, leek, celery and 2 tsp of the ginger for 15 minutes, until tender. Add stock, bring to the boil and cook for 5 minutes. Remove from the heat and allow it to stand for 10 minutes.
BLEND soup with lemon juice, ⅓ cup of the coconut milk and 2 tbsp of dill until smooth. Return soup to pot and season.
DRY lentils well with a paper towel. Heat remaining oil in a pan over high heat. Cook lentils and remaining ginger for 8 minutes or until crisp like breadcrumbs. Drain on a paper towel.
HEAT soup over a low heat until warm. Divide soup between bowls, drizzle with remaining coconut milk and top with remaining dill and crisp lentils.
HANDS-ON TIME: 55 mins | TOTAL TIME: 1 hour 5 mins | SERVES: 4
ALSO SEE DUMPLINGS IN CHILLI SOY BROTH