Lentil Soup With Red Beets And YogurtFrom PongoUSA 10 months ago
- 1 bunch beets, scrubbed, greens seperated from stems, both reserved shopping list
- olive oil shopping list
- salt shopping list
- 450 grams Black beluga or du Puy lentils, soaked in water for 1 hour shopping list
- 2 liters vegetable or chicken broth or water, or enough to cover the lentils shopping list
- 2 tablesp. olive oil shopping list
- 1 medium onion, cut into small dice shopping list
- 1 stalk celery, cut into small dice shopping list
- 2 medium carrots, cut into small dice shopping list
- 2 garlic cloves, sliced shopping list
- 1/2 teasp. Whole caraway seed shopping list
- 1/2 teasp. whole cumin seed shopping list
- 1/4 cup red wine shopping list
- 9 pieces sun-dried tomatoes, finely diced (about 2/3 to 1 cup) shopping list
- 1 (28-ounce) can whole peeled tomatoes and juices, coarsely chopped shopping list
- 1 teasp. Finely chopped fresh thyme shopping list
- 1/4 teasp. Chile flakes, or to taste shopping list
- kosher salt to taste shopping list
- 2/3 cup (6 ounces) plain yogurt shopping list
- 2 tablesp. water shopping list
- 1 tablesp. extra virgin olive oil shopping list
How to make it
- For the beets: Preheat the oven to 400°. Toss the beets in olive oil to just coat, then place on a large piece of foil. Form the foil into a package, add a splash of water and seal. Place on a baking sheet and roast until tender, about 45-55 minutes. Let cool, then peel and cut into bite-size chunks of varying odd angles and sizes. Toss with salt.
- For the lentil stew: Drain the lentils and discard the soaking liquid. Place the lentils in a large pot, cover with stock and bring to a simmer. Cover and cook until the lentils are almost done but still firm, 10-15 minutes. Drain, reserving the broth.
- Chop the beet stems in 1/2 inch segments, coarsly chop the leaves.Heat some olive oil in a wide pan, add the beet stems and saute for 5 min., until soft. Add the chopped leaves and let wilt. Season with S+P.
- Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the onion and celery, and cook gently until soft and beginning to brown, about 12 minutes. Add the carrots and garlic and cook another couple minutes. Crush the caraway and cumin in a mortar or in a spice grinder, and add to the onion mixture. Cook until the aroma is quite pleasant. Pour in the red wine, bring to a boil, and cook, stirring, until the liquid evaporates. Add the dried tomatoes, canned tomatoes and their juices, and 6 cups of the reserved broth. Bring to a simmer and cook 15 minutes. Add the lentils, red beet stems and leaves, thyme and chile flakes; season with salt. Return to a simmer and cook until the lentils are al dente and the stew is hearty but not thick, about 10 minutes. Add more reserved broth, if you like. In a small bowl, combine the yogurt, water and olive oil. Fold the beets into the stew or garnish each bowl with them; drizzle with the thinned yogurt.