Soups
Lentil and beet soup
60 min4 serv.20 февр. 2026 г.
Description
Hearty and aromatic soup. In a large pot with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until soft and browned, 3 to 5 minutes. Add tomato paste, oregano, thyme, and stir to combine. Add lentils, 5 cups of water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add beet stems and cook for about 5 minutes. Add beet leaves, season with salt and pepper, and continue cooking until lentils and beets are tender, 15 to 20 minutes longer. Stir in lemon juice and ladle soup into bowls. Drizzle with olive oil and serve with bread, if desired. Serve soup hot.