Beetroot and Lentil Cream Soup with Croutons
Ingredients
- 500 g dried lentils
- 1 kg beetroot
- 2-3 carrots
- 1 onion head
- salt
- pepper
- olive oil
- dried green herbs
- whole grain bread
Preparation
Wash the lentils.
Peel and chop the beetroot, carrots, and onion into small pieces.
Add the lentils, beetroot, carrots, onion, and dried green herbs to a large pot.
Pour 3-4 liters of boiling water into the pot.
Cook until all vegetables are soft and lentils are ready, adding more water if needed.
Blend everything with a hand blender to a cream-like consistency.
Add salt and pepper to taste and set aside.
Croutons
Slice the bread into small cubes and place on a tray lined with baking paper.
Drizzle with olive oil, add salt, pepper, and dried herbs if desired, and bake until golden brown.
Assembly
Pour the soup into a bowl and arrange the freshly baked croutons on top.
Optionally add cream or sauce of your choice.
