Red Beet, Red Lentil Soup
- 2 red beetroots, chopped into small cubes
- 2 handfuls red lentils
- 2 tsp lime juice
- 2 – 3 laurel leaves or 1 bay leaf
- 1 tsp cumin (jeera) powder
- Unrefined salt to taste
- 2 cups vegetable stock (optional) or water
- Herbs for garnish.
Cook the lentils with the beetroot in water or stock until the lentils are soft. Add laurel leaf and cumin and simmer for 5 – 10 mins. Add salt and lime juice. Garnish with herbs and serve hot.