LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA
This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!
Provided by pancakegirl1022
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
- Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g
GOLDEN BEET SOUP
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
- Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.
Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g
LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA
This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!
Provided by pancakegirl1022
Categories Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
- Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g
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- Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Saute 2 more minutes until golden and fragrant. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender.
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