Beet and lentil soup

I remember how I used to be a soup fan nr.1. Now I rarely make and eat this healthy and cheap food. It is a real shame! I used to love split pea soup, broad bean soup, sauerkraut soup, borscht, potato and macaroni soup, different vegetable soups and so on. I wasn't a fan of the milk soups. Except milk and vegetable soup and milk, barley and potato soup, which my grandmother used to make and we were both big fans of it.

Since the Fall is slowly lurking closer, it is a perfect time to simmer a big pot of this beet and lentil soup. The sweetness of the beets and the meatiness of the lentils make this soup extra tasty. And don't forget the magic bay leaves, which give this soup and almost any soup the needed kick. Me and my love really liked this vibrantly red soup and I will definitely make it again. What kind of soups you like to make and eat?

serves 4 - 6 people

Preparation time: 10 minutes active, 35 minutes passive. Total: 45 minutes.

• 3 - 4 Tbsp oil
• 1 onion
• 3 ¾ cups / 600 g cubed beet (from raw and peeled beet)
• 2 bay leaves
• 8 ½ cups / 2 l boiling water
• ¾ cup / 180 g green or brown lentils (uncooked)
• 2 - 3 potatoes
• 2 pickled cucumbers
• 2 cups /500 ml tomato juice
• 2 ½ tsp salt

Heat up some oil in a pot. Add chopped onions and cook for a couple of minutes. Add cubed beet and bay leaves. Stir and cook for a minute. Add boiling water and lentils. Let it boil at a medium heat under the lid, until the lentils and beets are almost soft (about 30 minutes). Add peeled and cubed potatoes and chopped pickles. Boil until the potatoes are soft. Add tomato juice and salt and let it simmer for a couple of more minutes.