Red Soup

Red lentils, beetroot and tomato puree. This is a great soup. 

INGREDIENTS:

  • 1 onion, chopped
  • 1 beetroot, a bit bigger than a tennis ball
  • 1 tbsp tomato puree
  • 3 sticks of celery, thinly sliced
  • 2 tbsp olive oil or other vegetable oil
  • 120g red lentils
  • 1 litre of vegetable stock
  • Juice of half a lemon
  • salt and pepper

METHOD:

  • Boil the beetroot for an hour, then cool, peel and chop. 
  • Gently fry the chopped onion and celery in the olive oil for five minutes or so, add the chopped beetroot and stir. 
  • Add the stock, tomato puree and lentils, and bring to a simmer. Keep simmering for 30 minutes. 
  • Puree the soup with a soup wand, and then add lemon juice, salt and pepper to taste. 

Serve with brown bread. Lovely, tasty, filling, red. 

Leave a Reply

Your email address will not be published.