zoom Beetroot and Lentil soup

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    Beetroot and Lentil soup

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    Beetroot and Lentil soup

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 40 minutes
    • Total time: 60 minutes, plus resting

    Serves: 4


    1 tbsp sunflower oil
    1 onion, diced
    15g fresh root ginger, peeled
    2 garlic cloves, sliced
    400g pack The Spice Tailor Classic Lentil Tarka Daal 
    330g pouch cooked beetroot, roughly chopped
    500ml fresh Cooks’ Ingredients Vegetable Stock
    2 tbsp dairy-free coconut milk yogurt alternative, plus extra to serve
    Small handful coriander leaves

    100g plain flour 
    50g wholemeal flour
    Pinch salt 
    2 tbsp sunfl ower oil



    1. Start by making the flatbreads. Mix the fl ours in a bowl with the salt. Add 150ml warm water and the oil, and bring together with your hands to form a dough. Knead for a few minutes on a work surface, then set aside in a bowl covered with a clean, damp tea towel for 30 minutes.

    2. Meanwhile, for the soup, heat the oil in a pan over a medium-high heat. Fry the onion for 5 minutes until soft. Chop the ginger; add with the garlic. Fry for 2 minutes, then pour in the spices from the daal kit. Fry for 1 minute, add the beetroot and the tarka sauce from the kit; fry for 2 minutes more. Stir in the lentils and stock and simmer for 5 minutes.

    3. Set a large frying pan over a high heat. Divide the dough into 4 equal pieces and roll out each as thinly as you can. One at a time, cook for 2-3 minutes on each side or until cooked through and charred in places. Transfer the soup to a blender and whizz with 2 tbsp yogurt alternative until smooth. Serve in bowls with a little extra yogurt alternative, a scattering of coriander leaves and the fl atbreads alongside.

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