A deep red autumnal soup that’s low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk
Prep:5 mins
Serves 1
250g cooked beetroot100g canned lentils1 small apple1 crushed garlic clove1 tsp onion seeds (nigella), plus extra to serve250ml vegetable stock
STEP 1Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.
