Cherry Beet Soup with Red Lentils & Anise
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Lentils.org

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Cherry Beet Soup with Red Lentils & Anise

Prep Time: 10 Minutes

Total Time: 40 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 cup (250 mL) finely chopped red onion
  • ½ tsp (2 mL) anise seeds, crushed
  • ¼ tsp (1 mL) ground cinnamon
  • ½ cup (125 mL) finely chopped celery
  • 2 cups (500 mL) peeled, finely diced, fresh red beets
  • ¼ cup (60 mL) red wine
  • 5 cups (1.25 L) vegetable stock
  • 2 Tbsp (30 mL) honey
  • 1 Tbsp (15 mL) balsamic vinegar
  • 1 cup (250 mL) split red lentils
  • 1½ cups (375 mL) halved fresh red cherries, pits removed
  • salt and ground black pepper, to taste
  • 1⁄3 cup (75 mL) crumbled goat cheese, for garnish

Directions

  1. USING a large sauce pot, sauté the onion in the oil and cook until tender but not brown. Add the anise and cinnamon and cook for another 2 minutes, stirring continuously. Add the celery and cook until soft. Stir in the beets and cook for 2 minutes.
  2. DEGLAZE by stirring in the red wine and stock. Add the honey, vinegar, and lentils. Bring to a boil and then reduce to a simmer. Partially cover the pot with a lid and simmer for approximately 20-25 minutes, until the beets are nearly tender but still have a bite to them.
  3. ADD the fresh cherries, cover and continue to simmer until they are tender, approximately 10 minutes. 4 SEASON to taste with salt and pepper. Garnish each bowl with crumbled goat cheese.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 240
  • Total Fat 8 g
  • Saturated Fat 2.5 g
  • Cholesterol 10 mg
  • Carbohydrates 32 g
  • Dietary Fibre 6 g
  • Sugar 13 g
  • Protein 11 g
  • Sodium 430 mg
  • Potassium 453 mg
  • Folate 43 mcg

Tags

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