Beetroot and Red Lentil Persian Soup

Beets are so versatile and I love their earthy texture. It goes so well in all savory items as well as desserts. I made this beetroot and red lentil Persian soup recently and loved the texture and flavours.

Feel free to add celery, carrots, tomatoes, and any other veggie of your choice. I added celery and tomatoes in this version and it tasted amazing.

If you love this beetroot soup recipe, then do try this beetroot-carrot-turnip and tomato soup too. And if tomato soup is the soup of your choice, then you must try these amazing tomato soup recipes too:

1. Tomato Basil Soup
2. Grilled Tomato and Bell Pepper Soup
3. Tamatar and Dhaniya ka Shorba
4. Vegetable Harira Soup

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 2
DIFFICULTY SCALE: Low

INGREDIENTS: 

1. Onion – 1 medium
2. Tomatoes – 3 medium, ground
3. Beetroot – 1 large
4. Celery – 1 stalk
5. Red Lentil – ¾ cup, soaked
6. Garlic – 2 cloves, crushed
7. Cumin seeds – 1 teaspoon
8. Vegetable stock – 1 ½ cup
9. Black Pepper
10. Olive oil – 1 tablespoon
11. Mint leaves – 5
12. Salt – to taste

RECIPE:

1. Soak red lentils in a bowl for 15-20 minutes.
2. Add olive oil in a pressure cooker and allow it to heat.
3. Add cumin seeds and chopped the onion and crushed garlic. Cook them until the onions turn translucent.
4. Roughly chop the celery stalk and add next and allow it to sweat for 3-4 minutes.
5. Grind the tomatoes to a puree and add that next. Heat it till 4-5 minutes until the moisture evaporates and the tomatoes are cooked.
6. Grate the beets and add them next along with soaked red lentils.
7. Add salt to the pan and add 4 cups of water.
8. Add 2 stock tablets and close the lid of the cooker.
9. Close the lid and allow 1 whistle before turning down the heat for 2-3 minutes.
10. Remove from flame and let the steam to be released.
11. Garnish with grated beet, mint leaves, and fresh cream (you can skip the cream for a vegan version).

Serve the Beetroot and Red Lentil Persian soup hot.