Beetroot Cream with Coconut Milk and Lentils

Prepare the ingredients. Prepare the ingredients and preheat the oven to 200 C - we will be cooking with them in a moment ???

Roast the beetroot and carrot. Cut the beetroot and carrot into smaller cubes, spread them on a baking sheet, and roast in the preheated oven at 200 C for about 15 minutes, until tender

Cook the lentils. Cook the lentils in boiling salted water according to the package instructions over medium heat

Slice the onion, garlic, and ginger. Slice the onion, garlic, and ginger into thin slices

Saute the base. In a pot, saute the onion with the ginger and garlic over medium heat for about 3 minutes, until softened and fragrant

Add the ingredients and cook. Add the roasted vegetables, coconut milk, bouillon dissolved in water (or use stock instead if you have it), and cook over medium heat for about 15 minutes

Blend until smooth. After cooking, blend the mixture until smooth

Serve with lentils. Serve with the cooked lentils ???