Spiced Lentil Soup with Roasted Beets & Delicata Squash — Produce On Parade

Name: Spiced Lentil Soup with Roasted Beets & Delicata Squash — Produce On Parade
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 medium whole beets, scrubbed and ends trimmed; 1 delicata squash, washed and diced; ½ Tbsp. olive oil; 1 cup dry red lentils; 5 cups vegetable broth; 1 Tbsp. coconut oil (I like unrefined); 1 large yellow onion, diced; 2 large garlic cloves, minced; 1 tsp. ground turmeric; 1 tsp. curry powder; 1 tsp. fresh ginger, minced; 1/2 tsp. ground cardamom; 1/2 tsp. ground cinnamon; 1/4 tsp. ground black pepper; Sprinkle of crushed red pepper; Pinch of fresh ground nutmeg; 1 15 oz. can of full-fat coconut milk; 2 Tbsp. lime juice; 2 tsp. dried thyme; 1 Tbsp. vegan sugar; ½ tsp. kosher salt

Instructions

Prep:15minCook:45min

This is one of my favorite soups. Based with creamy coconut milk, red lentils mingle with roasted beets and caramelized delicata squash. Spiced with tantalizing aromatics like cardamom, cinnamon, and nutmeg. 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.

Updated at: Wed, 26 Mar 2025 20:37:14 GMT