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Beetroot & lentil soup
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 249
  • Fat about 11g
  • Carbohydrates about 27g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 45 g long grain rice (e.g. parboiled)
  • 60 g lentils, black (beluga)
  • 4 dl water, boiling
  • 1 shallot
  • 1 garlic clove
  • 1 tbsp rapeseed oil
  • 400 g boiled beets
  • 8 dl vegetable bouillon
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
  • 0.25 bunch flat-leaf parsley
  • 3 tbsp grated horseradish in a jar
  • 2 dl Dessert Extrafin
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And that's how it's done
And that's how it's done
Cook the lentils and rice in boiling water for approx. 10 mins. until almost soft, then drain.
Chop the shallot, press the garlic, sauté both in the oil. Dice the beetroot, add to the pan and briefly sauté. Add the stock and balsamic, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Puree the soup, return the lentils and rice to the pan, gently heat through, season.
Blend the sour milk and horseradish with a handheld blender until frothy. Serve the soup in bowls. Finely chop the parsley and sprinkle on top of the soup. Serve with wholegrain bread.

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