Roast Beetroot and lentil soup

Submitted By:
Al Dente


No. of Servings:
4-6 Preparation time:
Course:
Starter Cooking time:
Cooking Instructions:
Peel the beetroot and quarter, place on a baking tray then drizzle with one tablespoon of olive oil. Put in the oven and roast for 25 to 30 minutes at 180°c. Meanwhile, drain and rinse lentils thoroughly. Heat the remaining oil in a large saucepan then fry the onion, celery and tomato gently for 5 minutes. Add the lentils and stock to the saucepan and bring to the boil then simmer gently for 10 to 15 minutes. Remove beetroot from the oven and add to the soup. Liquidize the soup then add the lemon juice and season to taste. Reheat soup gently before serving.