Lentil Beet Soup Recipe

Lentil and beetroot soup is a healthy, quick and delicious soup. This sweet and salty soup is every kids favorite soup of winter season.....this soup is powerhouse of antioxidants and iron...Garnish it with cream and coriander and lure your child....!

Nutritional info

  • 15.9 gm
    Carbohydrate
  • 1.2 mcg
    Vitamin A
  • 7.6 gm
    Total Fat
  • 96.4 mg
    Calcium
  • 0.8 mg
    Iron
  • 3.3 gm
    Protein
  • 159.8 kcal
    Energy
  • 1.1 mg
    Vitamin C
  • 0.0 mcg
    Vitamin B12
2 Tbsp(23.0 gm) Masoor Dal
2.5 Grated Tbsp(35.0 gm) Beet Root
1 Tsp(5.0 gm) Garlic Paste
50 Ml(50.0 ml) Water
1 Tsp(4.0 gm) Butter
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(0.63 gm) Black Pepper
1 Tbsp(14.0 gm) Cream
2 Chopped Tbsp(16.0 gm) Onion
  • Cook 2 tbsp lentil dal and boil 1/4th cup chopped beetroot and save for later.

  • Melt 1 tsp butter in a frying pan at a low flame. add 2 tbsp chopped onion and sauté.

  • Once the onions turn slightly transparent, add 1 tsp garlic paste and sauté.

  • Once the garlic is slightly cooked pour in the previously cooked dal, and boiled beetroot mix well.

  • Once the soup starts simmering add 1/4th tsp salt, 1/4th tsp black pepper and mix well.

  • Fold in 1 tbsp cream and allow the soup to cook for a few more minutes.

  • Transfer to a blender and blend till smooth consistency.

  • Garnish with a coriander leaf.

  • Serve hot.