The Star Democrat



Recipe courtesy of Angie McGowan of “Eclectic Recipes”

Prep time: 20 minutes

Cook time: 2 hours Servings: 8

2 jars (16 ounces each) Aunt Nellie’s Sliced Beets

2 tablespoon­s olive oil

1 large onion, diced

4 stalks celery, diced

3 medium carrots, diced

1 teaspoon kosher salt

2 cloves garlic, diced

2 tablespoon­s smoked paprika 2 tablespoon­s ground cumin

1 1/2 tablespoon­s ground coriander 1 teaspoon dried oregano 2 tablespoon­s chili powder

1 can (6 ounces) tomato paste 2 quarts low-sodium chicken or vegetable stock

1 quart water

1 pound lentils

Garnishes (optional):

1/2 cup sour cream

1/4 cup radishes, cut into matchstick­s

1/2 cup freshly chopped cilantro 1/2 cup finely chopped onions

1 cup crumbled queso fresco Drain beets; dice and set aside. Discard liquid.

Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasional­ly.

Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.

Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.

Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

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