Beet and Lentil Soup
Super healthy food
Calories per serving: 219kcal
Ingredients
- 3 Beets
- 1 tablespoon *Vegetable base
- 6 quarts Water
- 1 tablespoon Ghee
- 1 cup Red cabbage
- 1 cup Onion, chopped
- 2 cloves Garlic
- 2 cup Lentils
- 1 teaspoon Candied ginger
- 2 teaspoon Ground ginger
- 1 teaspoon Penzey's pepper
- 1 tablespoon Tomato paste
- 4 tablespoon Red pepper paste
Instructions
- Mise En Place
For the Beets
- Measure the beets or eyeball them first. You will be cooking them according to the timetable above. Put the beets in the steamer basket, washed but unpeeled. Put the basket in the inner pot of an Instant Pot and add a cup of water. Close the lid and cook for the specified time. Use the quick-release method when the beets are done. Remove the steamer basket from the inner pot and put the basket with the beets in the refrigerator to cool off. When they are cool enough to handle, peel them and use a mandoline to julienne cut them. Set them aside.
For the Soup
- Bring a quart of water to a boil. Put the vegetable base in a heat-proof bowl and add the boiling water. Stir to completely combine. Set aside.
- Heat the dutch oven or large soup kettle. Add the ghee and let it melt. Add the onions and saute them until they are translucent.
- Add the cabbage and saute that until it starts to soften. Add the garlic and saute.
- Add the lentils and mix them so the lentils are thoroughly coated.
- Add the vegetable base and remaining water. Bring to a boil then simmer, uncovered for about 10 minutes or until the lentils have softened.
- Add the julienned beets and stir them in.
- Add the candied ginger, ground ginger, black pepper, tomato paste, and red pepper paste.
- Cook about 20 minutes then taste and adjust for seasoning.
Notes
For vegan, substitute olive oil for the ghee.
If you don't want to julienne the beets yourself, you can use canned julienned beets instead.
Scan for full nutrition info and step-by-step photos.
