Red Velvet Soup

Beet root, red lentils, tri-color quinoa.

I honestly cannot find the original source for this recipe which is a shame because I did not modify it at all (except for the name!). It is simple and brilliant just as it is. I’ve made it for two SoupAsana groups and was met with rave reviews. Both times, during the prep and cook process, I was skeptical due to the color and consistency but once I started simmering the spices in coconut oil, I knew everything was going to turn out just fine 🙂 Beautifully-colored and deliciously-edible, this soup is high in fiber, antioxidants, folate, and iron. Even more delicious served with corn muffins.

Ingredients:

A watched pot never boils but an un-watched pot boils over!

1 cup dried red lentils
½ cup quinoa
1 medium beet root, grated
1 inch piece of ginger, peeled and chopped
¼ cup diced red onion
1 bay leaf
4 cups water
2 TBSP coconut oil
1 tsp cumin seeds
4 tsp ground coriander
2 tsp turmeric powder

Garnish w lime wedges, rock salt, honey Greek yogurt or feta

Stew topped with feta and lime

Place lentils, quinoa, grated beet, ginger, onion, bay leaf and water in a large soup pot. Bring to a boil, reduce heat, and simmer for 20-30 minutes.  Heat coconut oil in a small pan. Add cumin seeds, coriander, and turmeric and lightly saute for 1-3 minutes on medium heat (making sure they don’t burn). Add to stew…do a little taste taste…perhaps add fresh ground pepper and/or tamari.