Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 Beet and Lentil Soup for a crowd If you love beets, this is for you! Similar to borscht, but simpler. Halve the recipe unless you have a very large crockpot. 2 cups red lentils, rinsed, soaked several hours or overnight, and drained 1 onion, chopped 4 or 5 carrots, chopped 10 cups water 2 tsp salt 1 tbl. olive oil 4 15-oz. cans beets, partially drained and cut up if whole or in slices 4 tbls lemon juice pepper Saute the onions in olive oil with one tsp salt until quite brown. Add to crockpot with 1 more tsp salt, the carrots, lentils, and water. Cook all day on low. With an immersion/wand blender, puree the soup in the crockpot until smooth. Skip this step if you don't have a wand blender. Add the lemon juice and the beets with some of their juice. Heat so the broth picks up some beet flavor. Taste for salt; add some freshly-ground pepper. Serve with the garnishes of your choice. We like finely chopped green onions; vegan 'sour cream' substitute would be good too. Quote Link to comment Share on other sites More sharing options...
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