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.
It’s also rich in iron, which makes it the perfect food when it’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 jalapeño, 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, jalapeño, 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.