Lentil and beetroot soup

Ingredients for 6 servings:

• 2 liters of vegetable broth
• 300 g lentils, red
• 600 g beetroot, cooked
• 1 large onion(s)
• 2 garlic cloves
• 40 g flour
• some oil
• some butter
• salt and pepper
• Caraway seeds
• curry powder
• 1 bunch of parsley
• Bread(s) for serving

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

can be varied well

Heat the oil in a soup pot and sauté the lentils with the caraway and curry. Deglaze with the stock and simmer for 8-10 minutes. Meanwhile, place the beetroot in a sieve and let it drain, then cut into small pieces. Peel the onion and cut into rings or smaller pieces, as desired. Peel the garlic and either press it or chop it into very small pieces with a mincing knife. Heat the butter in a pan and sauté the onions until golden brown. Just before the end of the cooking time, add the garlic. Finally, sift the flour over the onions and immediately stir in to coat them evenly. Remove the pan from the heat if necessary. If the flour doesn’t bind completely, add a little more room-temperature stock until the roux is nice and smooth. Then add the beetroot to the boiling soup along with the beetroot and stir well. When the soup begins to thicken, season with salt, pepper, and perhaps more caraway and curry powder. Serve the soup with the chopped parsley and bread. Tips: If you prefer something heartier, you can fry some finely diced bacon in the pan and then continue to sauté it with the onions and garlic. The amount of beetroot in relation to the lentils can also be varied. Kidney beans would also go very well with this dish, cooked with the lentils.