Lentil Soup With Golden Beets And Rutabaga Recipes

GOLDEN LENTIL SOUP

Steps:

• Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
• Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
• In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
• Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
• Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA

Steps:

• Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
• Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA

Steps:

• Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
• Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

GOLDEN LENTIL SOUP

Steps:

• Place all ingreidients in a large pot and bring to a boil.
• Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.