Name: Beet and Lentil Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed or grated; 1 teaspoon ground turmeric; 3 medium beets, diced; 1 large potato, peeled and diced; 3/4 cup brown or green lentils, rinsed; 6 cups vegetable broth or water; 1 cup fresh parsley, packed tightly and finely chopped; 1 cup fresh cilantro, packed tightly and finely chopped; 1 cup fresh dill, packed tightly and finely chopped; 1 cup baby spinach, packed tightly and finely chopped; 1/2 teaspoon ground fenugreek seed or 2 tablespoons dried fenugreek leaves (optional); Salt and Pepper to taste; 1/4 cup pomegranate molasses; 2 tablespoons extra virgin olive oil; 2 onions, finely sliced; Salt to taste; 2 cloves garlic, crushed or grated; 1/4 teaspoon ground turmeric; 1 teaspoon dried mint

Description

A hearty and nutritious beet and lentil soup, rich in flavor and packed with healthy ingredients.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, crushed or grated
1 teaspoon ground turmeric
3 medium beets, diced
1 large potato, peeled and diced
3/4 cup brown or green lentils, rinsed
6 cups vegetable broth or water
1 cup fresh parsley, packed tightly and finely chopped
1 cup fresh cilantro, packed tightly and finely chopped
1 cup fresh dill, packed tightly and finely chopped
1 cup baby spinach, packed tightly and finely chopped
1/2 teaspoon ground fenugreek seed or 2 tablespoons dried fenugreek leaves (optional)
Salt and Pepper to taste
1/4 cup pomegranate molasses
2 tablespoons extra virgin olive oil
2 onions, finely sliced
Salt to taste
2 cloves garlic, crushed or grated
1/4 teaspoon ground turmeric
1 teaspoon dried mint

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Instructions

Cook the aromatics. In a large Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté until golden. Stir in garlic for 30 seconds, then add turmeric and stir until evenly coated.
Add beets and potato. Stir in the beet and potato and cook for approximately 5 minutes, reducing the heat if required. The beets will turn the mixture pink.
Add lentils and simmer. Mix in the lentils and water or broth. Bring to a boil, then simmer, covered, for 20 to 30 minutes until the lentils soften somewhat; they don’t need to be completely cooked at this point.
Add the greens. Stir in the parsley, cilantro, dill, spinach, fenugreek, and dill. Simmer, covered, until the soup thickens and the lentils completely soften, another 20 minutes.
Prepare the garnish. Meanwhile, take a non-stick frying pan over medium-high heat. Add olive oil and once it glistens, add the onions with a pinch of salt. Cook, stirring regularly until the onions have caramelized, about 10 minutes. Lower the heat to ensure the onions do not burn. Then add garlic, turmeric, and dried mint and stir until evenly coated for about 1 minute. Turn the heat off.
Season and serve. Once the lentils are tender, season the soup with salt and pepper. Stir in 2 tablespoons pomegranate molasses or vinegar. Taste, then add up to 2 more tablespoons to suit your taste. Ladle the soup into bowls and top with the fried onions before serving.

Notes

Can be served with bread for a complete meal.
This soup can be made ahead of time and stored in the refrigerator for 3-4 days.
Freezes well, store in an airtight container.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 230
Sugar: 5g
Sodium: 500mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg