Description
A warm and nourishing soup that combines earthy roasted beets and protein-packed lentils, perfect for chilly days.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 shallot, finely chopped
- 3–4 garlic cloves, rough chopped
- 1/2 cup dry whole lentils
- 4 cups veggie stock
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2–3 cups grated raw beets
- 1 lemon
- Garnish: fresh herbs, dill, flat-leaf parsley or cilantro, drizzle of olive oil, pomegranate seeds (optional)
Instructions
- Heat olive oil in a medium pot over medium heat.
- Sauté shallots for 2-3 minutes until they begin to soften.
- Add garlic and continue to sauté for 2 more minutes, until golden and fragrant.
- Pour in the veggie stock, then add lentils, grated beets, salt, cumin, and coriander.
- Bring the mixture to a gentle simmer. Cover and cook on low heat for about 30 minutes, or until lentils are tender.
- Squeeze fresh lemon juice into the soup and adjust seasoning to your taste.
- Divide soup into bowls, garnishing with fresh herbs, additional grated beets, a drizzle of olive oil, and pomegranate seeds if desired.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze individual portions for up to 3 months. Add water or broth when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg