Beet & lentil soupPosted: December 30, 2014
This one is such a great winter soup! I had pretty low expectations (thank you meditation!) and it turned out amazing! We gobbled it up in no time. Next time, I will double or triple the batch to freeze – you should do the same! 🙂
Serves: 6-8 people
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated (1 tablespoon)
2 medium beets peeled and diced
2 medium carrots, sliced
1 celery stalk, sliced or chopped
2/3 cup dried green or brown lentils, rinsed
1/2 teaspoon dried thyme
5 cups vegetable stock or water
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
lemon juice, to taste
1. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.
2. Add the beets, carrots and celery. Stir for 1 minute.
3. Add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add turmeric, paprika and thyme, then bring to a boil.
4. Reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes (or about 15 minutes in a pressure cooker). Add more vegetable stock or water as desired.
5. Season with salt and black pepper and lemon to taste, and serve hot or warm.
Adapted from FoodAndSpice