Detox Lentil and Beet Broth Soup

Detox Lentil and Beet Broth Soup
Created By: Chef Sylvia Fountaine,
Use: Caviar Black Lentils
Yields: 2 servings

Detox Lentil and Beet Broth Soup
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

2 teaspoons olive oil

1 shallot, finely chopped

3-4 garlic cloves, rough chopped

½ cup dry whole lentils, rinsed and sorted. (The smallest lentils cook the fastest- I like Black Caviar, and do not use split lentils)

4 cups water

1 teaspoon salt

2 teaspoons cumin (or sub half coriander)

2-3 cups grated beets (2 tennis ball sized beets, peeled, grated). FYI: You can sometimes find grated beets in the "salad bar" section of upscale grocery stores.

1 lemon

Garnish: fresh herbs (dill, flat leaf parsley or cilantro) drizzle of olive oil, pomegranate seeds (optional).

Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Sauté 2 more minutes until golden and fragrant. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender.

When lentils are tender, squeeze in the juice from one lemon.

Divide among 2 bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil. Add a few fresh pomegranate seeds if you like.

If serving someone who prefers extra richness, feel free to top with a little plain yogurt or sour cream, but know that the olive oil really adds a nice richness to this.

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting At Home.