This one was really just a chuck it all together type of a lunch, but it turned out so nicely I thought it was worth sharing it!
The sweet beetroot goes beautifully with the intensely herbal sage, and the lentils add a lovely earthy background flavour, as well as a softer texture.
I’ve used urad dal (split black lentils), as I love the texture in soups, but red lentils would be great too.
makes 2 servings
1 onion, chopped
1 small carrot, thinly sliced
1 cooked beetroot, chopped
a handful of lentils (see intro), rinsed
a sprig of sage, about 8 leaves
1/4 tsp dried thyme
1/4 tsp celery salt
600 ml light vegetable stock
Put the onion, carrot, dried thyme and stock in a saucepan, bring to a simmer, partially cover the pan, and cook for 15 minutes.
Add the beetroot, lentils, sage (stalks and all, no need to chop), and celery salt. Bring back to a simmer and cook for a further 15 minutes until the lentils are soft. Blend the soup until smooth(ish).