Healing Lentil Beet Soup
—Not On Website, Soup
Ingredients
2 teaspoons olive oil
1 shallot, finely chopped
3–4 garlic cloves, rough chopped
½ cup dry whole lentils (the smallest lentils cook the fastest- I like Black Caviar, and do not use split lentils)
4 cups water
1 teaspoon salt
2 teaspoons cumin (or sub half coriander)
2–3 cups grated beets (2 tennis ball sized beets, peeled, grated). FYI You can sometimes find grated beets in the “salad bar”section of upscale grocery stores.
1 lemon
Garnish: fresh herbs (dill, flat leaf parsley or cilantro) drizzle of olive oil, pomegranate seeds (optional).
Directions
Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Saute 2 more minutes until golden and fragrant. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender.
When lentils are tender, squeeze in the juice from one lemon.
Divide among 2 bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil. Add a few fresh pomegranate seeds if you like.
Nutrition
Serving Size: 2 cups
Calories: 329
Sugar: 13.3 grams
Sodium: 1008.5mg
Fat: 8.1 grams
Saturated Fat: 1.1
Carbohydrates: 53 grams
Fiber: 11 grams
Protein: 15.7 grams
Cholesterol: 0