Description
A hearty and flavorful soup made with beets, lentils, and fresh herbs.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed or grated
- 1 teaspoon ground turmeric
- 3 medium beets, diced
- 1 large potato, peeled and diced
- 3/4 cup brown or green lentils, rinsed
- 6 cups vegetable broth or water
- 1 cup fresh parsley, packed tightly and finely chopped
- 1 cup fresh cilantro, packed tightly and finely chopped
- 1 cup fresh dill, packed tightly and finely chopped
- 1 cup baby spinach, packed tightly and finely chopped
- 1/2 teaspoon ground fenugreek seed or 2 tablespoons dried fenugreek leaves (optional)
- Salt and Pepper
- 1/4 cup pomegranate molasses
- 2 tablespoons extra virgin olive oil
- 2 onions, finely sliced
- Salt
- 2 cloves garlic, crushed or grated
- 1/4 teaspoon ground turmeric
- 1 teaspoon dried mint
Instructions
- Cook the aromatics: In a large Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté until golden. Stir in garlic for 30 seconds, then add turmeric and stir until evenly coated.
- Add beets and potato: Add the beets and potato, stir and cook for approximately 5 minutes, reduce the heat if required. The beets will turn the mixture pink.
- Add lentils and simmer: Mix in the lentils and water or broth. Bring to a boil, then simmer, covered, for 20 to 30 minutes until the lentils soften somewhat.
- Add the greens: Stir in the parsley, cilantro, dill, spinach, fenugreek, and dill. Simmer, covered, until the soup thickens and the lentils completely soften, another 20 minutes.
- Prepare the garnish: Meanwhile, take a non-stick frying pan and place over medium-high heat. Add olive oil and once it glistens, add the onions with a pinch of salt. Cook, stirring regularly until the onions have caramelized, about 10 minutes. Lower the heat to ensure the onions do not burn. Then add garlic, turmeric, and dried mint and stir until evenly coated for about 1 minute. Turn the heat off.
- Season and serve: Once the lentils are tender, season the soup with salt and pepper. Stir in 2 tablespoons pomegranate molasses or vinegar. Taste, then add up to 2 more tablespoons to suit your taste. Ladle the soup into bowls and top with the fried onions and serve.
Notes
- Feel free to adjust the seasoning based on your preference.
- This soup can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg