Description
A warm and nourishing soup packed with protein and bursting with vibrant color, perfect for chilly evenings.
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, more to taste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2–3 cups grated raw beets
- 1 lemon
- Fresh herbs (dill, flat-leaf parsley or cilantro)
- Drizzle of olive oil (for serving)
- Pomegranate seeds (optional)
Instructions
- Heat olive oil in a medium pot over medium heat.
- Sauté shallot for 2-3 minutes, then add garlic. Cook for 2 more minutes until fragrant and golden.
- Add stock, lentils, grated beets (reserve some for garnish), salt, cumin, and coriander.
- Bring to a simmer, cover, and let it cook on low for 30 minutes or until lentils are tender.
- Squeeze in the juice from one lemon, and adjust salt and spices to taste.
- Divide among bowls, then top with fresh grated beets, fresh herbs, drizzle with olive oil, and add pomegranate seeds if desired.
Notes
For a creamier texture, you can puree part of the soup. Add freshness with a squeeze of lemon right before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg