This is a very forgiving recipe. The principle ingredients are Beetroot and Tomatoes, but then I added a red pepper, some wonky carrots and brussel sprouts that needed using up (No, you don't see or taste them once they are blended), along with Spinach and Chives, and it made 4 bowls plus 8 for the freezer!
It's speedy, fresh, and full of nutrients. I'm sure you and your family will enjoy this recipe as much as mine did.
Whilst I've done this in the Ninja Foodi, it's just as easy to do on the stove or in the Slow cooker.
I used fresh beetroot that I had previously pressure cooked - you can find the instructions for this on the website.
It's easy to adapt this recipe to suit your own tastes.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback. E x
Prep:-
Wash the carrot, slice into chunks.
Wash the Leek, cut into slices
Chop the onion.
Slice the tomatoes in half or quarters
Cut the sprouts in half
Chop the beetroot into chunks.
Chop the pepper in to chunks.
Chop the chives.
Switch the foodi onto Sear/Sauté level 2.
Add the oil and butter.
Add the onion and leek and sauté till they start to go soft
Add the beetroot, tomatoes, pepper and sprouts.
Add the herbs, garlic, chilli,
paprika, and stock.
Add the lentils, then stir till everything is combined.
Increase the heat to level 3 until it boils.
Reduce to level 2, place the lid on and allow to simmer for 30 minutes or until the vegetables are soft.
Add the Spinach and Chives.
Let it wilt into the liquid.
Transfer to a blender and blend till you get the consistency you prefer
( I like mine just a little chunky)
Taste and adjust the seasoning if needed
Transfer to 4 bowls.
Add a swirl of sour cream.
Serve warm with some crusty bread to dip in.
Leave the remainder to cool, then transfer to tubs and freeze for another day.
Easy swaps:-
Fresh beetroot for vacuum packed.
Fresh tomatoes for tinned
Dried Lentils for tinned.
Chicken stock for Vegetable or Beef
Chives for Parsley.
Leek for celery.
Sour cream for Yoghurt or Cream.
Foodi for Stove top -
Add ingredients to a pan, bring to boil, then simmer for 30mns or until vegetables are soft.
Blend.
Slow Cooker -
Add ingredients to the SC, Cook on Low for 6-8hrs or High for 4-5hrs.
Blend.
Ingredients
Directions
Prep:-
Wash the carrot, slice into chunks.
Wash the Leek, cut into slices
Chop the onion.
Slice the tomatoes in half or quarters
Cut the sprouts in half
Chop the beetroot into chunks.
Chop the pepper in to chunks.
Chop the chives.
Switch the foodi onto Sear/Sauté level 2.
Add the oil and butter.
Add the onion and leek and sauté till they start to go soft
Add the beetroot, tomatoes, pepper and sprouts.
Add the herbs, garlic, chilli,
paprika, and stock.
Add the lentils, then stir till everything is combined.
Increase the heat to level 3 until it boils.
Reduce to level 2, place the lid on and allow to simmer for 30 minutes or until the vegetables are soft.
Add the Spinach and Chives.
Let it wilt into the liquid.
Transfer to a blender and blend till you get the consistency you prefer
( I like mine just a little chunky)
Taste and adjust the seasoning if needed
Transfer to 4 bowls.
Add a swirl of sour cream.
Serve warm with some crusty bread to dip in.
Leave the remainder to cool, then transfer to tubs and freeze for another day.
Easy swaps:-
Fresh beetroot for vacuum packed.
Fresh tomatoes for tinned
Dried Lentils for tinned.
Chicken stock for Vegetable or Beef
Chives for Parsley.
Leek for celery.
Sour cream for Yoghurt or Cream.
Foodi for Stove top -
Add ingredients to a pan, bring to boil, then simmer for 30mns or until vegetables are soft.
Blend.
Slow Cooker -
Add ingredients to the SC, Cook on Low for 6-8hrs or High for 4-5hrs.
Blend.