Lentil Beet Soup recipe
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.
Recipe Reviews
It's delicious as usual! Thanks for sharing the recipe!
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