Beetroot Lentil Soup recipe:
Makes: 2 servings
You will need:
Beetroot - 1 small or ½ cup grated
Green lentils - ½ cup
Onion - ⅓ cup chopped
Jalapeno or Serrano pepper - as much as you can handle
Garlic - 2 cloves
Bouillon cube - 1 (we use these Not-Chick'n ones)
Turmeric - ¼ teaspoon (optional)
Cumin - ½ teaspoon
Coriander - ½ teaspoon
Olive Oil - 1 tablespoon
Salt - As per taste
Water - 3 cups or more
Step 1: Place a soup pot on medium flame. Add a tablespoon of olive oil followed by chopped onions, chopped pepper and crushed garlic cloves. Stir for a minute.
Step 2: Add the grated or finely chopped beetroot and stir for a minute.
Step 3: Add lentils, turmeric, cumin, coriander, bouillon cube and water. Let it come to a boil and reduce the flame to simmer.
Step 4: Cover and simmer till the lentils and beetroot are soft and cooked. Add more water if needed and cook till your desired consistency. Taste for salt and add only if needed as bouillon cube generally tends to be very salty.
Step 5: Garnish with Cilantro or green onion. Serve with a squeeze of lime juice and baguette or crackers on the side.
I used Not-Chick’n Bouillon cube from WholeFoods. You can use any flavor cube or replace the cube and water entirely with chicken stock or any stock you like.