Beetroot & coconut soup with crisp ginger lentils – Food & Home Magazine

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 dill
• 1 tin lentils, drained and rinsed