Beetroot & coconut soup with crisp ginger lentils

Beetroots are packed with important nutrients and provide the beautiful rich colour of this soup. 

INGREDIENTS

• 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

METHOD

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

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