Name: Lentil Beet Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: World
Ingredients: Olive oil 1 tbsp; Shallots 1; Garlic 3 cloves; Vegetable stock 4 cups; Black beluga lentils ½ cup; Beets 3 cups; Kosher Salt 1 tsp; Cumin 1 tsp; Lemon 1; Fresh herbs; Pomegranate Arils

Ingredients

1 tbsp Olive oil

1 Shallots

3 cloves Garlic

4 cups Vegetable stock

½ cup Black beluga lentils

3 cups Beets

1 tsp Kosher Salt

1 tsp Cumin

1 Lemon

For garnish:

Fresh herbs

Pomegranate Arils

Ingredients

1 tbsp Olive oil
1 Shallots
finely chopped
3 cloves Garlic
roughly chopped
4 cups Vegetable stock
½ cup Black beluga lentils
rinsed
3 cups Beets
grated, plus a few tablespoons for garnish
1 tsp Kosher Salt
or to taste
1 tsp Cumin
1 Lemon
juiced
For garnish:
Fresh herbs
dill or parsley, chopped
Pomegranate Arils
to taste, optional

Lentil Beet Soup

This Lentil Beet Soup is easy, healthy, and tastes amazing. Savor the rich and earthy flavor of beets, complemented by the subtle nuttiness, hearty flavor, and pillowy yet firm texture of beluga lentils (also known as black lentils). Every spoonful offers a wonderful combination of flavors and textures, perfectly seasoned to satisfy your taste buds.

This vibrant and nourishing plant-based soup comes together in about 40 minutes and requires very little effort. Start by sautéing the shallots in a little olive oil, then add the garlic and cook until fragrant. Next, add the vegetable stock, beets, lentils and spices. Simmer until the lentils are tender. Finally, squeeze in the lemon juice. Taste and adjust for seasoning if needed. Ladle the soup in bowls, top with the reserved raw beets, fresh chopped dill, and pomegranate arils if you wish. Serve and enjoy.

To make the Lentil Beet Soup, you will need the following ingredients:

Steps to make Lentil Beet Soup

1	Saute shallots	3
In a medium pot over medium heat, heat 1 tablespoon olive oil and add 1 finely chopped shallot. Sauté, stirring occasionally, about 2-3 minutes.
2	Add garlic	2
Add 3 roughly chopped garlic cloves and cook until golden and fragrant, about 2 minutes.
3	Add stock, lentils, beets, and seasonings	5
Add 4 cups vegetable stock, ½ cup beluga lentils, 3 cups grated raw beets, 1 teaspoon salt, 1 teaspoon cumin, and 1 teaspoon coriander and bring to a boil.
4	Simmer	30
Reduce to simmer, then cover and cook on low for 30 minutes or until the lentils are tender. Once the lentils are tender, squeeze in the juice of a lemon. Taste and adjust salt and spices to your taste.
5	Serve
Serve garnished with a handful of fresh grated beets and chopped dill. Add a sprinkle of pomegranate arils on top if you wish.

Looking to add more plant based recipes to your menu? Make this Lentil Beet Soup. It’s healthy, easy to make, and tastes great. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Lentil Beet Soup

Ingredients

Nutritional information

For garnish:

Saute shallots

Add garlic

Add stock, lentils, beets, and seasonings

Simmer

Serve

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