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Roasted Beet and Lentil Soup

Page history last edited by PBworks 13 years, 5 months ago


Roasted Beet and Lentil Soup

 from the Café Flora Cookbook - as cooked for us in our hour of need by Heather, with love in the pot from Elisa.



Timing: It takes about an hour to roast the beets and they must cool to the point that you can remove the skins and cut them up for the soup.





1 ½ pounds beets, unpeeled, with ½ inch of the beet top left on

½ cup lentils (such as black Beluga or French green Le Puy lentils)

1 bay leaf

1 tablespoon olive oil

1 medium yellow onion, diced

1 leek, white and very pale green parts only, cut in half lengthwise, washed, and thinly sliced


4 cloves garlic, minced

About 4 cups vegetable stock

1 tablespoon chopped, fresh dill

1 tablespoon ume (plum) vinegar, or raspberry vinegar

Freshly ground pepper

Optional: Sour cream or crème fraîche for garnish




ROAST THE BEETS.  Preheat the oven to 350 degrees.  Put the beets in a small lidded baking dish with 1 cup water, and cover.  Roast until a knife inserted into a beet offers no resistance, about 1 hour.  Set aside to cool.


COOK THE LENTILS.  Rinse the lentils, and put them in a small pot with 2 cups cold water and the bay leaf.  Bring to a boil, and then lower the heat.  Simmer, covered, until tender, 20 to 25 minutes, adding more water if necessary.  Drain, remove the bay leaf, and set aside.


CUT THE BEETS INTO STICKS.  Remove the beets from the pan, reserving the deep red cooking liquid.  Rub off the skins using a paper towel.  Cut the beets into sticks about ¼ inch wide and 1 inch long, and set aside. 


SAUTÉ THE ONION AND GARLIC.  Heat the oil in a heavy-bottomed soup pot over medium heat.  Add the onion, leek, and ½ teaspoon salt, and sauté until the onion is soft and translucent, about 10 minutes, stirring several times.  Add the garlic, and cook for 1 minute more.


ADD MOST OF THE REMAINING INGREDIENTS.  Measure the beet-cooking liquid; it should be about 1 cup.  If it isn’t, add stock or water to make up the difference, and  add it to the pot along with the stock, beets, lentils, and dill.  Bring the pot to a boil, lower the heat, and simmer, uncovered, for 20 minutes. 


SERVE THE SOUP.  Take the pot off the heat and add the ume vinegar.  Add salt and pepper to taste.  If you’re using it, serve each bowl of soup with a dollop of sour cream or a swirl of crème fraîche. 






Café Flora Cookbook, p. 47




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