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- Soups on!
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- Puy Lentils
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- Coconut Milk and Olive Oil
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- Root Vegees, Golden Beet, Sweet Potatoe and Butter Potatoe
Recipe: French Green Lentil, Golden Beet and Sweet Potatoe Soup
Summary: Rich french lentils and chopped vegees in a broth of indian spices
Ingredients
- 1 1/3 cup Puy lentils
6 c. vegetable stock or water
1 golden beet, peeled and shredded
1 small sweet potatoe, peeled and thinly sliced
1 small potatoe, diced
1 c. organic coconut milk
Cold pressed olive oil
1 T. grated ginger
2 T. chopped onion
1 t. ground coriander
1 1/2 t. cumin
1 t. turmeric
1/2 t. asafetida
2 to 3 T. coconut cream
salt
pepper
optional garnish coconut yogurt and fennel or coriander leaves
Instructions
- Bring 4 c. stock or water to a boil. Add lentils. Reduce heat, add potatoes, simmer 15 minutes.
Add beets, coconut milk, and the rest of the water or broth. Continue simmering for 5 minutes until beets are tender.
Heat olive oil in small pan over medium heat. Saute ginger, oinion, coriander, cumin and turmeric. Cook 3 minutes. Stir in asafetida and coconut cream.
Stir the ginger-onion mixture into the lentil mixture. Season with salt and pepper.
Serve with optional garnishes
Quick Notes
This soup is perfect for a cold, winter night.
Cooking time (duration): 1 hour
Diet type: Vegan
Diet (other): Low calorie, Reduced fat, High protein, Gluten free
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
