Beetroot-parsley soup

ingredients

2 pcs beetroot 3 pcs carrot 1 pcs onion 500 ml tomato juice 2 handfuls red lentils 1 tbsp butter or oil

step

The beetroot must be pre-cooked in the skin, depending on the size, 2-2.5h. Feel free to prepare it the day before.

1.

Fry the chopped onion in oil, add the finely chopped carrots. Pour a little boiling water and cook for 15 minutes.

2.

When the carrots start to soften, add the red lentils and cook for about 7-8minutes more.

3.

Add the cooked beetroot.

4.

Pour the tomato juice over the beetroot. Boil for a total of 5minutes.

5.

Mix. Season with a little salt, a little sugar if needed.

6.

Serve with a little Parmesan cheese.