Beetroot, sage and lentil soup

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.

Beetroot, sage and lentil soup

Beetroot, sage and lentil soup

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).


By E.

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