Red Lentil and Beetroot Soup

Cooking Method

In a medium saucepan, heat the butter and olive oil.  Add in the onion and cook for about 8 minutes until softened.  Add in the red lentils, diced beetroots , diced carrots and broth.  Bring to a boil, reduce to a simmer and allow to simmer for about 35 minutes.

Remove the saucepan from the heat and allow to cool.  Pour the soup into a blender to cream.  Season to taste again and depending on your preference for spiciness, add a dash of hot sauce.  Serve in deep plates or bowls.

Mix the yoghurt with a little cumin and lemon juice and salt to taste and add one tablespoon in the center of each soup.

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