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One-Pot Lentil and beetroot soup

a bowl with red lentil and beetroot soup garnished with yogurt and greens

5 from 1 reviews

This is possibly the easiest soup recipe you have ever come across. Nurturing, nourishing and absolutely delicious. Done in one pot in no time.

Ingredients

Scale

2 medium-sized beetroots, diced (the smaller you cut the beets the faster your soup will cook)

3/4 cup of red lentils, rinsed

1 red capsicum, chopped

3 large tomatoes, skinned and diced or 1 tin of organic diced tomatoes

1 small red or brown onion, roughly chopped

2 garlic cloves, roughly chopped

5 cups of water (you can use vegetable or chicken stock if you like)

1 tbsp of butter or olive oil

salt and pepper to season

yoghurt of your choice and some fresh greens like coriander or parsley to garnish 

Instructions

Put all the ingredients in a large pot and bring to the boil.

Lower the heat to low and simmer the soup for about 20 minutes or until your beets are cooked and are soft. Use a fork or knife to see if they are fully cooked. 

Using a kitchen mixer, blend the soup to the desired consistency. Please be very careful not to burn yourself. 

Add some salt and pepper if desired and serve with yoghurt and some fresh greens of your choice.

That's it! Enjoy!

 

Notes

If you are using fresh tomatoes you have to remove the skin. Simply put your tomatoes in a bowl with boiling water and leave them to sit for around 5 minutes. After that, drain the water. Let the tomatoes cool a little and peel the skin off. It will come off very easily. 

Beetroot is a beautiful vegetable, but it comes with one little problem! It will colour your hands pink!! To avoid this, simply use a pair of kitchen gloves. Another little hint - don't use your favorite wooden chopping board to cut the beets!

This recipe is inspired by Almost Turkish Recipes

 

Keywords: soup, vegetarian soup, vegan soup, one-pot soup, simple soup, Turkish soup