Ingredients
1 cup red lentils
4 medium beets
1 tsp turmeric
1 tsp ground cumin
1.5 tsp ground coriander
2 bay leaves
2 Tbsp olive oil
1 Tbsp grated ginger
Sea salt
Black pepper
A few sprigs fresh coriander
Method
Wash the lentils and cover with hot water from the kettle and allow to soak for 30 mins while you prepare the other ingredients (You can skip the soaking if you’re short on time).
Wash and peel the beets, cutting them into medium size chunks.
Drain and rinse the lentils and put in a large pot with 4 cups water. Bring to the boil and then reduce to a simmer, scooping off and discarding any of the lentil scum that might collect on the surface.
Add the cut beets, ginger, all the spices and the olive oil. Season with salt and cover, allowing the lentils and beets to cook on a low heat for about 30 mins. Once the vegetables and the lentils are fully soft, remove the bay leaves and blend in a blender or with an immersion stick blender (my favourite piece of kitchen equipment) until the soup is silky smooth.
Serve in bowls topped with yoghurt (coconut or dairy), sprigs of fresh coriander and little pieces of diced cucumber if you like (I find the freshness of cucumber balances the sweet earthiness of the beets perfectly)
