Winter is coming = soup time. I used to make pureed veggie soups like this, but without lentils, and they were not nearly as satisfying. With the addition of lentils, a large bowl of this hearty soup is enough to keep you warm and full.
Wondering about nutrition? Beets do wonders for your insides: the betalains in beets provide antioxidant, anti-inflammatory and detoxification support. Lentils are a heart-healthy superfood that is 25% protein, rich in dietary fiber, folate, and magnesium. Sweet potatoes pack a lot of Vitamin A and antioxidants. Don't skip the raw parsley garnish - this herb contains health benefiting essential volatile oils, antioxidants, potassium, and Vitamin K.
Makes 4 bowls
- 3 medium beets
- 1 small sweet potato
- Handful fresh parsley
- 3/4 cup lentils, rinsed
- 2.5 cups water or vegetable broth
- 4 cloves garlic
- 2 chili peppers
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- Pinch chili flakes
- Salt & pepper, to taste
Peel and chop beets and sweet potato into small chunks (no bigger than 1in cubes or cook time may be longer). Place in nonstick pan.
Chop a handful of fresh parsley and add to pan with rinsed lentils and water or vegetable broth. Cover with lid, bring to a boil, reduce heat to low and let simmer for 35min.
Meanwhile, mince garlic and chili peppers - set aside.
Once the beets mixture has finished simmering, remove the pan from heat and let cool before transferring to a blender. Blend until smooth.
While blending, add a small amount of olive oil to the same pan, and brown garlic and chili peppers over medium heat. Add garlic and chili peppers to blender and blend til mixed.
Transfer everything back to pan. Add paprika, turmeric, chili flakes, salt and pepper. Add water until desired consistency achieved (I added about 3/4 cup for a thicker soup). Stir to combine. Cover and let simmer at low heat for 15min.
Serve warm. Garnish with fresh chopped parsley.
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