When it gets cold, wet, and dark outside, there's nothing that warms me up like a good bowl of soup. And with the bright colors, smooth textures, and lovely taste, this soup goes way up on the favorites list.
The bright color of the soup comes from the veggies and veggies only. I have sweet potato, carrots, and beetroots that take the credit of the color. I have red lentils that provide protein, and to the layers of taste add the sautéed shallots and garlic, all set to cook slowly in vegetable stock. The soup has really sleek, soft, and mellow taste yet it has a full-bodied flavor and leaves a pleasant aftertaste that makes you crave second servings.
If for some reason you would want to replace the lentils with meat, I would use minced chicken or turkey breast or strips of pork loin, any meat cooked before adding to the soup, of course.
If judging just by the looks and color, the Beetroot Lentil Soup is a perfect meal for the Halloween weekend. I hope you all enjoy this warm vegetarian delight and have a safe and happy weekend. Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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