Whole Beet Soup With Lentils And Cumin

1. 1

   To prepare beets, trim, peel, and coarsely grate the beet roots. Then separate the stems from the leaves and chop separately.

2. 2

   In a large pot or dutch oven, over medium heat, melt the fat or oil. Saute onions and garlic with a few pinches of salt until very soft, add cumin and cook another few minutes. Add tomato paste and a few tbsp. of the stock, combine and cook for another few mintes. Add the grated beet roots and carrots and saute until soft, about 10 minutes.

3. 3

   Add the rest of the stock and bring to a boil over high heat. Add lentils and beet stems. Lower heat to medium-low and simmer for about 45 minutes to an hour, until lentils are cooked through.

4. 4

   Adjust seasoning with salt and lemon juice. Taste the soup again and if necessary, add sugar, a couple of teaspoons at a time until the soup tastes balanced with a hint of sweetness. It doesn't take a lot of sugar, but makes a huge difference.

5. 5

   Add chopped beet greens and stir to wilt. Serve hot with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.