Books & Spoons Recipe BEETROOT LENTIL SOUP

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
~ Cheers!

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BEETROOT LENTIL SOUP

YOU NEED:

- Two small raw beetroots, washed, peeled, and cubed
- One medium size sweet potato, washed, peeled and  cubed
- Four carrots, washed peeled, and cubed
- Three shallots, peeled and shredded small
- Three cloves of garlic, shredded small
- One cup of rinsed red lentils
- Vegetable stock
salt, pepper, parsley leaves

​1. Prep all your veggies ready. Remember while cutting the vegetables, that carrots and sweet potato take less time to cook than beets, so you might want to cut the beets smaller or put the carrots and sweet potato to the pot first while peeling and cutting the beets. 
2. Sauté the shallots and garlic well, until soft
3. Add the vegetables and give them a minute to sauté in the pot.
4. Add the rinsed lentils to the vegetables
5. Add vegetable stock so that the ingredients in the pot are just about covered, about 8 dl / 3,5 cups
6. Let the soup cook slowly on the stove until the vegetables are done. Always check from the beets since they take the longest time to cook. 
7. Adjust the taste of salt and pepper. Serve with cut parsley on the top.