Red Beet, Red Lentil Soup

Photo by Vinita Punjabi

Ingredients

  • 2 red beetroots, chopped into small cubes
  • 2 handfuls red lentils
  • 2 tsp lime juice
  • 2 – 3 laurel leaves or 1 bay leaf
  • 1 tsp cumin (jeera) powder
  • Unrefined salt to taste
  • 2 cups vegetable stock (optional) or water
  • Herbs for garnish.

Method

Cook the lentils with the beetroot in water or stock until the lentils are soft. Add laurel leaf and cumin and simmer for 5 – 10 mins. Add salt and lime juice. Garnish with herbs and serve hot.

Serves 2