Beetroot and Lentil Soup with Garlic and Thyme

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 4 clove Garlic
• 600 g Beets
• 200 g Carrot
• 200 g Red lentils
• 1 l Homemade vegetable stock
• 2 7/8 tsp Thyme, dried
• 1 tsp Cumin, ground
• 1 tsp Mild red paprika powder
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Lemon juice
• 1 tsp Parsley, fresh

Method

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add vegetables and lentils: Stir in chopped beetroots, carrot, lentils, vegetable broth, thyme, cumin, smoked paprika, salt, and pepper.
3. Simmer the soup: Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and vegetables are tender.
4. Blend (optional): Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
5. Finish and serve: Stir in lemon juice, adjust seasoning, and garnish with fresh parsley before serving.