Healing Lentil Beet Soup Recipe

Ingredients

Soup

• 2 teaspoons olive oil
• 1 shallot, finely chopped
• 3 garlic cloves, rough chopped
• 0.5 cup dry whole lentils (Black Caviar or small lentils work best)
• 4 cups veggie stock
• 1 teaspoon salt, more to taste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 cups grated raw beets (about 2 medium beets, peeled)
• 1 lemon

Garnish

• fresh herbs (dill, flat-leaf parsley, or cilantro)
• drizzle of olive oil
• pomegranate seeds (optional)

Instructions

Soup

1. Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Sauté 2 more minutes until golden and fragrant.
2. Add stock, lentils, beets (save a little for fresh garnish), salt, cumin, and coriander. Bring to a simmer, then cover and cook on low simmer for 30 minutes or until lentils are cooked through and tender.
3. If using larger lentils, you will need to cook longer, so keep simmering covered until tender.
4. When lentils are tender, squeeze in the juice from one lemon.
5. Taste and adjust salt and spices to your liking.

To Serve

1. Divide among bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil.
2. Add a few fresh pomegranate seeds if you like.

Notes

• Do not use split lentils for this recipe—whole lentils hold their shape better.
• You can sometimes find pre-grated beets in the salad bar section of upscale grocery stores.
• For a thicker soup, use an immersion blender to partially blend before serving.