Beetroot Lentil Soup

Prep time:
10 mins
Cook time:
30 mins
Total time:
50 mins
Servings:
8

Ingredients:

1 cup orange lentil ( Masoor dal)

1/2 cup yellow lentil (Mung Dal)

2 beetroot (medium size peeled & diced)

1 red onion (finely chopped)

4,5 cloves garlic ( finely minced )

1 inch ginger julienne  (thinly sliced lengthwise)

2 tablespoon olive oil

1 1/2 teaspoon cumin seeds

1 1/2 teaspoon turmeric powder

2 teaspoon coriander powder

2 teaspoon garam masala

salt & pepper to taste

1 can chopped tomato in juice (400 grams)

1 tablespoon lemon juice

5,6 cups of water or more

Beetroot Lentil Soup
This beetroot lentil soup recipe is an example how we can transform one meal to another satisfying meal by putting same amount of effort and taking the same meal to another level. This soup is soul- nourishing and satisfying, the taste comes out so subtle and you will notice that you don’t hit multiple flavors at the same time as its not over loaded with spices. Adding spices in moderation not only adds great flavors but at the same time gives lots of benefits to your gut health too. My blends range are combination of herbs and spices created keeping holistic approach in mind so that you get flavors in your food and health at the same time. This Soup recipe is a good way to add some protein especially if you are vegetarian and looking for some healthy options enriched with flavors. Enjoy making it for your family and do share your feedback with me.

Method:

Mix both lentils together, wash lentils under cold running water few times until water runs clear, then leave the dal aside filled with water.

Wash and peel beetroot, dice them into small pieces and keep aside

On a low medium heat, add oil in a deep pan, once the oil is hot add cumin seeds and let it splutter, make sure oil is not too hot as it may burn the cumin seeds, Once cumin seeds starts spluttering and bringing its aroma, add minced garlic, sauté for few seconds, then add finely chopped onions

Add 1teaspoon salt while sautéing onions as it leads onions to cook faster, cook onions until translucent in color, which takes about 3, 4 minutes on low medium heat. patience is the key when it comes to cooking onions properly. so make sure you give enough time to cook onions

Once done add chopped tomatoes , mix well, then add turmeric powder , coriander powder, garam masala, salt & pepper according to your taste, give a good mix and cook for 2,3 minutes until you see masala leaching out its flavors and you see oil starts separating from sides.

Now add soaked dal, beetroot, mix well add 4,5 cups of water, cover with the lid cook for 20-25 minutes

Once lentils are cooked and has reached to your desired consistency, add sliced ginger, lemon juice mix well and cook further for 1-2 minutes .

Add cooled lentils to a mixer or blender or you can use an immersion blender and blend the lentils until smooth in consistency .

You can adjust thickness of this soup according to your liking by adding coconut milk

Garnish it with chopped cilantro, some freshly crushed black pepper and enjoy it with any freshly baked bread

 

Notes:

These lentils can be easily bought from any Indian grocery stores

Mixing both lentils together is always a great way to bring unique flavors and at the same time adds additional value to your soup in terms of nutrition.

In this soup you can add veggies like pumpkin, kumara, carrots, and beetroot but not in larger quantity, in this recipe we are concentrating on getting the flavors from lentils more than veggies. That’s the beauty of this lentil recipe.

You can use fresh tomatoes from your garden instead of can

Tomato cooking tips – Shorter cooking times will yield a thinner sauce with a fresher tomato flavor where as longer cooking times will thicken your sauce and give it a cooked flavors and that’s what I do when I make my dal recipes or make masala. I cook longer on a low medium heat.

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