Lentil Beet Soup

Photo Mar 11, 1 05 07 PM

This is a simple soup for two made of two’s: carrots & beets; rosemary & thyme; cayenne & turmeric. I made this last week because my roommate and I were both massively sick and needed a spicy, hearty pick-me-up. The proportions are approximate, don’t get too hung up. Add more water if you want a more broth-y soup. However, do use french green lentils because they will hold their shape instead of disintegrating into lentil mush.

 

Lentil Beet Soup

  • 2 medium size carrots
  • 2 small beets
  • 1 medium yellow onion
  • 4 cloves of garlic
  • 1 Tbs turmeric powder
  • 1 – 2 tsp cayenne powder
  • 2 Tbs dried rosemary
  • 1 tsp dried thyme
  • 1 cup dried french green lentils
  • 2 Tbs extra virgin olive oil
  • 1 Tbs tomato paste
  • 4 – 6 cups of water
  • salt and pepper to taste

Peel those beets and carrots and dice into ~1/4 inch cubes. Dice the onion as well and mince the garlic. Toss everything in a heavy soup pot (with a lid) with the oil, herbs, spices, and a heavy sprinkling of salt. Sautée on high until the onions have begun to soften. Add the lentils and toss well with the veggies and spices. Add your water and tomato paste, let everything come to a rapid boil, then cover the pot and reduce to a simmer. Check after 30 min to adjust salt and pepper, then continue simmering until the lentils are soft.

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