Healing Lentil Beet Soup

Yield

Yield: 4 Servings

Ingredients

  • 2 tsp olive oil
  • 1 shallot, finely chopped
  • 3-4 cloves garlic cloves, rough chopped
  • ½ cup dry, whole lentils (do not use split lentils)
  • 4 cups veggie stock
  • 2-3 cups grated raw beets
  • 1 tsp salt, plus more to taste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 lemon
  • Garnishes (Optional)
  • Fresh Herbs (Dill, parsley, or cilantro), roughly chopped (optional)
  • Extra Virgin Olive Oil
  • Pomegranate Seeds

Instructions

  1. Heat oil in a medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Sauté 2 more minutes until golden and fragrant. Add lentils, stock, beets, salt, cumin, and coriander. Bring it to a simmer, then cover and simmer on low for 30 minutes, or until lentils are cooked through and tender.  If using larger lentils, you will need to cook longer, so keep simmering, covered, until tender.
  2. When lentils are tender, squeeze in the juice from one lemon.
  3. Taste and adjust salt and spices to your liking.
  4. Serve with fresh herbs, a drizzle of olive oil and/or pomegranate seeds if you wish.

Notes

Recipe sourced from www.feastingathome.com.

Photo from www.feastingathome.com.

 

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