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Lentil And Beetroot Soup

Recipe submitted by GL31

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Thick warming lentil soup with a beetroot mash and sour cream topping

Serves 4

Ingredients

375 gram of brown lentils.
500mls of water
500mls of vegetable stock
10mls of olive oil
60grams of butter.
2 fresh beetroot bulbs
2 sticks of whole celery (include leaves)
2 large carrots
4 large potato
1 leek
4 tablespoons of light sour cream (topping)
1 tablespoon sea salt
1 tablespoon cracked black pepper

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Method

Lentil soup.
Soak lentils in cold water overnight.
Drain and place lentils in large pot add water and stock, salt and cook over moderate heat.
Peel and roughly chop all vegetables.
Add all vegetables( excluding beetroot) to the pot continue to simmer for 1hr and 20 minutes.
The soup should be thickened and drain excess liquid retaining about one third.
Add olive oil to pot and stir through.
Place a large bowl under a mouli and pour in lentils slowly in batches. Stir around the mouli allowing the lentil skins and vegetables to be sieved through the mouli into the large bowl.
Whilst hot, serve onto individual bowls.
Topping
Place peeled and chopped beetroot in a medium pot and bring to boil slowly until beetroot is very soft approximately 30 minutes.
Mash beetroot with butter and adding beetroot water if needed.
The beetroot mash should be firm.
Serving
Add a generous tablespoon of beetroot mash to lentil soup
top with sour cream sprinkle with cracked black pepper.

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Notes & Tips

A mouli is a handy gadget to have in the kitchen it gives a differing consistency. Can use a kitchen blender or whiz. If lentils are not soaked overnight the cooking process will take an extra 45mins.