Name: Winter lentil soup with beets and tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 10 Cherry tomatoes; 1 tbsp Lentils; 1 Carrot; 1 Beet; 400 g Tomato paste; 1 tbsp Rolled oats; 1 Garlic clove; 1 Basil; 600 ml Water; 1 tbsp Butter; 1 tbsp Honey; to taste Ground caraway; to taste Dried thyme; to taste Salt; to taste Hard cheese

Instructions

Tip: tap a step to mark it as done.

Grate the carrot and beet so they soften during cooking, and place all the ingredients except the butter and honey in a Vitamilk plant-milk maker. Season with crushed caraway and thyme and cook on the oatmeal program. Once the program finishes, run the fruit-chopping program as well to make the soup silky smooth.
Tip: If you do not have this appliance, cook the soup in a pot, then blend with an immersion blender.
Season the soup with butter, honey and salt, and serve with a mound of Parmesan, shredded Emmental cheese, a dollop of sour cream, crème fraîche or a splash of cream. Add the salt only at the end, as its flavor becomes less intense during cooking and you would need to add much more.

Tip: If cooking the soup in a pot, use red lentils, which soften the fastest, and stir frequently—the oats and tomato paste can easily scorch on the bottom.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 191 kcal
Protein: 7.8 g
Carbohydrates: 34 g
of which sugars: 21 g
Fat: 5.1 g
of which saturates: 2.9 g
Fiber: 6.8 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zimná polievka so šošovicou, cviklou a paradajkami