{Sweet’n’ Smoky Coconut Lentil Soup with Beet Greens}

Is it fall already? We’re sure feeling that nip in the air now, and ready for some comforting soups like this one. Put on that apron plus a cozy pair of socks, and cook up a coconutty bubbly pot of this on your stove.

Sweet, smoky, hearty, this recipe boasts perfect fall flavours while still using up those greens from the garden– specifically beet greens– though you could certainly substitute in some kale, spinach, or swiss chard as you prefer.

A big thank you to Erin Walker of A Little Salt blog, for creating this cozy recipe and beautiful images for us. Hope you all enjoy yourself a delicious bowl of this garden deliciousness.

Print Recipe

Sweet'n' Smoky Coconut Lentil Soup with Beet Greens

Ingredients

  • 2 tbsp butter
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bunch beet leaves, stems removed
  • 2 cups sweet potato, peeled and diced
  • 1/2 cup red lentils
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tbsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp chili flakes
  • 5 cups vegetable broth
  • 1 can full-fat coconut milk

Instructions

  • Melt the butter in a large pot over medium heat. Add the onion, garlic and beet stems. Saute until onion is softened and fragrant.
  • Add the sweet potato, lentils and spices. Cook, stirring often for about 5 minutes. Add the broth and allow to simmer for 10 minutes, until sweet potatoes are tender.
  • Add the coconut milk and the beet leaves, and simmer for another 5 minutes, until leaves are bright green and coconut milk is incorporated. Enjoy hot with naan bread or a crusty french loaf.