Red Lentil and Root Soup

(variation of “Spiced Red Lentil Soup with Coconut Milk” from 400 Soups)

serves 2-4



½ large red onion thinly sliced or diced

2 garlic cloves, crushed

2 cups of water (add more or vegetable broth if needed)

1 large golden beet, cubed

½ tsp ground turmeric

1 tsp ground cumin

4 cardamom pods (whole or ground)

½ cinnamon stick

1 tsp ground ginger, or ½ tsp freshly grated ginger

1 cup red lentils, rinsed and drained

½ TBS lime juice (optional)

salt, pepper, to taste

Cumin and/or roasted sunflower seeds and spicy radish sprouts to garnish


Boil water with onions, garlic, beet, turmeric, cardamom, cinnamon, ginger and cumin. (Optional: sauté onion and garlic in coconut oil/ghee with spices. Then add water and beet for nuttier flavor and some healthy fats)

Once boiling, turn down heat, add lentils and simmer 20 minutes until lentils soft.

Remove cardamom pods and cinnamon stick if not ground. (Optional: puree or partially puree soup. This is totally based on your preference.)

Add 8 oz of coconut milk or, if you choose, raw cows milk, and swirl into soup, keeping warm, but not boiling. Top with cumin or sunflower seed and spicy radish sprouts (or a spout of your choice)