Lentil Beet Soup

Meat free and hearty as heck!

Ingredients:

2 tbsps olive oil

3/4 cup diced onion

3/4 cup diced carrots

1/2 cup diced celery

1 cup diced cooked beets

4 tsps minced garlic

1 tsp dry thyme

1/4 tsp cumin

1 bay leaf

1 1/4 cup lentils, rinsed and drained

5 cups broth (veg, chicken or beef)

1 tsp balsamic vinegar

Boil in water or roast beets like a baked potato for about 1 hour or until tender.

Heat oil in a Dutch oven to medium high heat. Add onion, carrots and celery and cook 5 minutes. Turn heat down to medium and add the beets, garlic, thyme, cumin and bay leaf. Cook and stir for 1 minute. Add the lentils and broth and bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes or until lentils are tender. Stir in the balsamic vinegar for just an added layer of flavour.

Remove the bay leaf and serve up with a nice crusty bread.

Makes about 6 servings.

Adapted from: feastingathome.com

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