MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curry Coconut Red Lentil Soup With Squash & Beets
Categories: Soups, Vegetarian
Yield: 1 Batch

2 md Whole beets;
- scrubbed, ends trimmed
2 md Delicata squash;
- washed, diced
2 tb Butter; melted
1 c Dry red lentils;
- rinsed & drained
5 c Stock
1 tb Coconut oil
1 lg Yellow onion; diced
2 cl Garlic; minced
1 ts Ground turmeric
1/2 tb Curry powder
1/2 tb Fresh ginger; minced
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1/4 ts Ground black pepper
Korean red pepper flakes;
- to taste
2 ts Dried thyme
1 pn Nutmeg; fresh ground
15 oz Can coconut milk; full-fat
2 tb Lime juice
1 tb Brown sugar
Kosher salt
Black pepper

Preheat oven to 400?F. Wrap the whole, scrubbed beets loosely in
tinfoil. Place on a baking sheet and begin roasting. Set a timer for
15 minutes.

Toss the diced squash in a bowl with melted butter, and sprinkle with
some kosher salt & black pepper. When the timer goes off, scatter the
squash on the same baking sheet as the beets and return to oven.
Roast another 15 to 20 minutes. If the squash doesn't look browned
enough for you, turn the oven on broil for a couple minutes. That
ought to do it.

Transfer the squash to bowl for later. Rotate the beets on the baking
sheet and put them back in the oven. Allow them to keep cooking while
you mess around with other stuff.

Meanwhile, in a large soup pot, heat the coconut oil and saute the
onions until they're soft and golden. Brown 'em a little if you have
the patience for that. Add the garlic and saute another minute. Add
all the spices listed up to (but NOT including) the coconut milk, and
bloom them for a minute, stirring.

Add the stock, deglazing the bottom of the pot. Add the lentils.
Bring to a simmer. Simmer for 15 to 20 minutes.

Once the lentils are done, add the coconut milk, lime juice, sugar,
and salt to taste. Turn down the heat when you add the coconut milk.
You don't want it coming to a boil at this point.

Check on the beets. If they're done, great! If not, toss 'em in the
microwave for 3 to 5 minutes until a fork goes in nicely. Cool and
peel the beets under running water, dice, and add to soup along with
the squash.

Recipe FROM: <https://toot.cat/@anne/117521581757915828>

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