|Summer Veggies and Lentil Soup|
Beets are interesting because they are like two vegetables in one. The tops are delicious as greens and are rich in Vitamin A. The roots have a sweet and slightly peppery flavour and when cooked have a texture like a potato. Except for trimming the root ends, I chopped up the beets- tops and all- and added them to the pot.
I diced the zucchini and potatoes and tossed them in, too, along with the lentils, seasonings and water. I left the pot on "high" for about four hours. Eight hours on low would have worked, too, had we gone out for the day. A few minutes before serving, I added a touch of salt to brighten the broth. (Always wait until a soup is cooked to add salt, a little at a time. You would be surprised at how little you really need.) The result: a pretty darn good soup. Earthy, peppery, and a little bit sweet. The kids preferred bowls of broth and that worked for me; just think of all the dissolved nutrients.
Here's what went into the crock pot:
beets (about a cup's worth of chopped roots plus the greens.)
1 small zucchini
2 medium potatoes
1/2 cup dry lentils
1 tsp onion flakes
1/4 tsp black pepper
1/4 tsp basil
6 cups water
1 tsp "lite" salt
I have never cooked with beets - and think I have only eaten them as beet salad in Germany. Looks tasty!ReplyDelete
That's funny, since I had never even thought of eating them raw. Beets were always for borscht when I was a kid. The only time I ate the greens was in this awesome dish involving tiny buns wrapped in beet leaves, soaked in fried onions and cream. Yum.Delete