Beetroot: 150g (1.5 medium, peeled and diced), Red lentils (dry): 30g (2 tbsp), Onion: 50g (1/2 medium, diced), Carrot: 50g (1 medium, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 240ml (1 cup), Cumin: 1g (1/4 tsp), Coriander: 1g (1/4 tsp), Bay leaf: 1 leaf, Olive oil: 5ml (1 tsp), Greek yogurt (plain, low-fat): 30g (2 tbsp), Fresh dill: 3g (1 tsp, chopped), Lemon juice: 5ml (1 tsp), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g diced carrot, 150g diced beetroot, 1g cumin, and 1g coriander. Cook for 2 minutes. 5. Add 30g red lentils, 240ml vegetable broth, 1 bay leaf, a pinch of salt, and a pinch of black pepper. 6. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until lentils and vegetables are tender. 7. Remove bay leaf. 8. Using an immersion blender, blend until smooth (or transfer to a blender in batches). 9. Stir in 5ml lemon juice. 10. Serve topped with 30g Greek yogurt and 3g chopped dill.
