Beetroot & Lentil Soup
Beetroot is a food that I find myself recommending on a weekly basis to clients. This is because it’s fabulous for helping stimulate bile production and supports gallbladder health, thanks to its betaine content (see my Friday Clinic video on IGTV entitled ‘Why I love the gallbladder’ to learn more about this small but mighty organ and its role in gut health).
Ingredients (to serve 4)
INGREDIENTS
1 tablespoon of olive oil
1 onion, chopped (I used red onion)
1 garlic clove, chopped
3 small or 4 large beetroot, washed, topped and tailed and cut into chunks (no need to peel as the skin is a great source of fibre and is undetectable in the soup)
1 pint of stock of your choice (both vegetable and beef work well)
1 cup of puy lentils, rinsed and drained
for the garnish (optional)
1 teaspoon of horseradish sauce
4 walnuts, snapped in half
A few rosemary leaves
1 tablespoon of walnut oil
DIRECTIONS
In a large pan, heat the olive oil on gentle heat before adding the onion. Cook the onion for a few minutes until soft and translucent, then add the garlic and cook for a further minute.
Next, add the chopped beetroot and stock.
Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
Turn off the heat, and using a stick blender, blend everything together (be mindful that beetroot stains! The pan needs to be deep enough to ensure the liquid doesn’t fly everywhere). Once blended the liquid should be fairly thin. Don’t worry about this.
Next, add the lentils, return to the heat and simmer for 20-25 minutes, depending on how firm you like your lentils. Once the lentils have been cooked the consistency of the soup will be much thicker.
Serve your soup into a bowl and top with as many of the garnish items as you like.
