Red Lentil Soup With Fall Vegetables, Coconut, And

Name: Red Lentil Soup With Fall Vegetables, Coconut, And Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced celeriac; 1 cup diced rutabaga; 2 cups butternut squash cut into 1/2 inch pieces; 3 teaspoons olive oil, divided; 1 cup dried red lentils; 2 cups water; 2 cups vegetable broth; 1 cup coconut milk; 2 teaspoons white miso paste; 1 teaspoon Harissa paste; 3 or 4 collard leaves, washed, core removed, and chiffonade (or kale or other greens)

Servings: persons

1 cup diced celeriac
1 cup diced rutabaga
2 cups butternut squash cut into 1/2 inch pieces
3 teaspoons olive oil, divided
1 cup dried red lentils
2 cups water
2 cups vegetable broth
1 cup coconut milk
2 teaspoons white miso paste
1 teaspoon Harissa paste
3 or 4 collard leaves, washed, core removed, and chiffonade (or kale or other greens)

1
["Preheat oven to 400 F.
2
Toss celeriac and rutabaga in a bowl with 2 teaspoons of olive oil, salt and pepper. Dump them on a sheet pan and put them in the oven.", "Toss the butternut squash in the same bowl with 1 teaspoon of olive oil, salt and pepper. Add them to the pan in the oven after the celeriac and rutabaga have roasted for about 15 minutes. Roast vegetables for 15-20 minutes more, until they are caramelized and fork-tender.", "In the meantime, rinse the lentils. Heat 2 cups of water and 2 cups of water in a soup pot over medium heat. Add the lentils, bring to a boil, and then lower the heat to a simmer. Partially cover the pot and cook the lentils for about 15 minutes until soft.", "When the lentils are done add the roasted vegetables. Mix the coconut milk with the miso and Harissa and add it to the pot. Add the greens and cook until the greens are slightly wilted.", "Blend the soup with an immersion blender. You can do it in the blender, but remember to take the top off of the blender and use a kitchen towel over the opening if you are blending hot soup."]

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup diced celeriac, 1 cup diced rutabaga, 2 cups butternut squash cut into 1/2 inch pieces, 3 teaspoons olive oil, divided, and more.

Yes, Red Lentil Soup With Fall Vegetables, Coconut, And Harissa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Soup With Fall Vegetables, Coconut, And Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions