Beetroot, lentil and apple soup
A warm, thick and gently sweet soup flavoured with nigella seeds.
Active time12 min
Cooking5 min
Total15 min
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Ingredients
- 250 g plain cooked beetroot
- 1 garlic clove
- 1 small apple
- 250 ml prepared vegetable stock
- 1 tsp nigella seeds
- 100 g drained canned lentils
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Drain and weigh the lentils. Chop the cooked beetroot. Wash and core the apple and cut it up. Peel the garlic. Blend everything with the stock and nigella until smooth.
250 g plain cooked beetroot1 garlic clove1 small apple250 ml prepared vegetable stock1 tsp nigella seeds100 g drained canned lentils- colander
- knife
- blender
Pour into a saucepan and add salt and pepper. Heat gently for about 5 min, stirring, until piping hot and simmering. Serve in small starter portions.
1 pinch of ground black pepper1 pinch of salt- saucepan
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration