Red Lentil and Beet Soup

Ingredients

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)

Preparation

1
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.
2
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.
3
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
.

About

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.

Yield:

10.0 servings

Added:

Thursday, December 10, 2009 - 1:58am

Creator:

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