Beetroot & Lentil Soup

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£3.59

Recipe Box

Serves 4 to 6 @ £0.72 per person

A rich, earthy soup where roasted beetroot gives deep flavour and colour, balanced by hearty lentils.

Ingredients (from the box)

• 400–500g beetroot

• 1 onion

• 200g green lentils

Pantry ingredients

• olive oil

• 1 litre vegetable stock

• salt & pepper

Method

1. Roast the beetroot: peel and cut into chunks, toss with olive oil and roast at 200°C for 30–35 minutes until tender.

2. Finely chop the onion and cook gently in olive oil until soft.

3. Add the lentils and vegetable stock.

4. Stir in the roasted beetroot and simmer for 25–30 minutes, until lentils are tender.

5. Blend for a smooth soup, or leave chunky for a rustic texture.

Optional extras

• yoghurt or crème fraîche
• fresh dill
• splash of vinegar or lemon juice

Serves: 4 bowls

Typical contents:

1 x Green Lentils (500g)
1 x Brown Onions (250g)
1 x Beetroot, Loose (500g)