Cherry Beet Soup with Red Lentils & Anise – Lentils.org

Cherry Beet Soup with Red Lentils & Anise

  By lentilsorg    

July 12, 2015

.0 0
  • Prep: 10 Minutes
  • Cook: 30 Minutes

  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 8
Full-screen

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.

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

close full screen
00:00

Nutrition Facts

Serving Size1 cup (250 mL)
Calories240
Sodium430 mg
Potassium453 mg
Protein11 g
Cholesterol10 mg
Sugar13 g
Total Fat8 g
Saturated Fat2.5 g
Total Carbohydrates32 g
Dietary Fiber6 g