Red Lentil and Beet Soup


1 tablespoon olive oil
1/2 medium onion, chopped (about ¾ cup)
1 medium carrot, sliced
1 cup red lentils, washed and drained
6 cups water
1 teaspoon salt
2 tablespoons apple cider vinegar
sour cream (optional)
2 tablespoons chopped fresh parsley or cilantro (optional)


Drain and discard the liquid from a can of beets. Cut the beets into small bite-size pieces with a knife when they are inside the can.
Heat the oil in a 3-4 quart pot and saute the onion until it is soft and translucent. Add the carrot and saute another minute. Add the beets, lentils, water and salt.
Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in the vinegar. Serve topped with sour cream and cilantro or parsley, if desired


From "Students Go Vegan Cookbook" by Carole Raymond. Use tofu sour cream instead of dairy sour cream if desired. For a heartier soup, reduce the liquid to 5 cups and substitute vegetable broth.


10.0 servings


Thursday, December 10, 2009 - 1:58am


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