Spiced Lentil Soup with Roasted Beets and Delicata Squash

| Kathleen Henry
Spiced Lentil Soup with Roasted Beets and Delicata Squash

Delicata squash in soup is absolutely amazing. The roasted meat is tender and sweet, while the peel is just slightly chewy and caramelized. It's a really wonderful addition. The roasted beets in the soup dyed it a deep magenta, the longer it sat.

Ingredients

  • 1 tsp fresh ginger, minced
  • 1/2 tsp kosher salt
  • 1 tbsp vegan sugar
  • 2 tsp dried thyme
  • 2 tbsp lime juice
  • 1 15 oz. can of full-fat coconut milk
  • pinch of fresh ground nutmeg
  • sprinkle of crushed red pepper
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 2 medium whole beets, scrubbed and ends trimmed
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 2 large garlic cloves, minced
  • 1 large yellow onion, diced
  • 1 tbsp coconut oil
  • 5 cup vegetable broth
  • 1 cup dry red lentils
  • 1/2 tbsp olive oil
  • 1 delicata squash, washed and diced

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot, garnished with broccoli sprouts like me (if you wish!)

NOTES: Feel free to leave out the beets if you’re anti-beets. Any lentil can be used to the cooking time may need to be increased if not using red lentils. Adapted from The Sprouted Kitchen.

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