Soups and stews
ChefLoubna Fawaz
Beetroot and Split-Lentil Soup
A nutritious, healthy beetroot and split-lentil soup with a distinctive color and flavor — add it to your favorite soup rotation.
Beetroot and split-lentil soup — a concentrated source of nutritional benefits as well as a delicious flavor.
Ingredients
Start here, then move straight into the method.
- 1 cup yellow split lentils
- 2 carrots, chopped
- 2 onions
- 1 potato
- 1 large beetroot
- a pinch of turmeric
- 1 tbsp chopped parsley
- 2 garlic cloves
- lemon juice
- olive oil
- water
- Recipe and preparation of Beetroot and Split-Lentil Soup from
- Rana Sbeiti Bazy
- To make the baguette served with many soups, click the following link: How to make baguette bread
- For a very nutritious broccoli soup, click here: How to prepare broccoli soup
Method
Follow the cooking sequence without leaving the page.
- Sauté the chopped onion in a little oil until softened
- Add the chopped carrot, potato, and beetroot and sauté briefly
- Add the washed, drained lentils and cover them with water
- When they boil, blend them with a blender or electric grinder
- Add salt and stir
- Put the parsley and garlic with a little oil and lemon juice together and blend them
- When the Beetroot and Split-Lentil Soup boils, after we've blended the ingredients and returned them to the pot, add the garlic mixture and let it simmer briefly before serving
- To make the baguette many serve with soups, click the following link: How to make baguette bread
- To make the very nutritious broccoli soup click the link: How to prepare broccoli soup
Recipe tags
Soups and stewsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to make baguette bread
- How to prepare broccoli soup
