Smoky roasted tomato and red pepper soup
The recipe Smoky roasted tomato and red pepper soup can be made in roughly 45 minutes. This gluten
Smoky Beet and Lentil Salad
Ingredients
- 3 Medium sized beets, chopped into ½ inch cubes
- ¼ cups Olive oil and 1 tablespoon, divided
- 2 teaspoons Smoked paprika
- 1/2 teaspoon Ground coriander
- 1 1/2 teaspoons Kosher salt, divided
- 2 Garlic cloves, minced
- ½ cups Dry green lentils
- 2 cups Vegetable broth
- 1 tablespoon White wine vinegar
- 1/2 Yellow onion, sliced thin
- 1 cup Walnuts, chopped
- 1 Cucumbers, sliced thin
- 3/4 cup Feta cheese, crumbled
- 2 Handfuls greens (mixed salad greens, arugula, microgreens, or whatever you have on hand)
- Freshly ground black pepper
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