Beetroot & coconut soup with crisp ginger lentils – Food & Home Magazine
Tired of the same traditional veggie soup? Try this beetroot and coconut soup with crisp ginger lentils!
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Cooking tools:
- Pot
- Stove
- Skillet
- Blender
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
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
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