What is it about soup?
For me, it’s like a hug in a bowl. It’s my preferred way to get in my vegetables. It’s a quick and easy meal.
It’s perfection, in food form.
Soup has been my savior during our never-ending winter, and this recipe is no exception. The beets and red lentils are fortifying and nutritious, and the creamy texture tastes especially decadent.
Itâ€™s also rich in iron, which makes it the perfect food when itâ€™s that time of the month.
The kick of the cayenne? It fuels the fire in my belly, which sums up my life in 2018.
I’m here for all of it – this soup, fighting for a more equal America, and negotiating with my 3 year old kid.
- 1 cup red lentils
- 3 cups red beets, steamed and chopped
- 1 jalapeÃ±o, minced
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Rinse the lentils in a fine mesh strainer until water runs clear. Soak lentils for 30 minutes.
- In a Dutch oven or heavy saucepan, combine the lentils and 4 cups of water and bring to a full boil. Stir occassionally, and remove any froth from the surface.
- Add the beets, jalapeÃ±o, bay leaves, cumin, coriander, and cayenne to the lentils. Add two cups of water and bring to a boil again. Reduce to a simmer and cover with a lid. Cook until lentils and beets or soft, about 15-20 minutes.
- Remove pot from heat and allow the soup to cool. Remove the bay leaves and add salt, pepper, and olive oil. Pour the soup into a blender container and blend until smooth, adding water if necessary.
- Add lemon juice and more salt, if necessary. Serve and enjoy!
Prepare this soup with these handmade measuring spoons, and serve it with lemon-mint water in these copper cups. This recipe is adapted from Divya Alter’s What To Eat For How You Feel, as is this kitchari, this rice, and these flavorful vegetables.