1-inch piece fresh ginger, minced or grated (1 tablespoon)
3 beets, peeled and diced
2 carrots, sliced
1 celery stalk, sliced or chopped
1 courgette, sliced
1 cup of spinach, chopped
2 tomatoes, chopped
2/3 cup dried red lentils, rinsed
1/2 tsp dried oregano
5 cups vegetable stock or water
1/2 tsp turmeric
1/2 tsp paprika
1 1/2 tsp sea salt, or to taste
fresh ground black pepper to taste
Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened.
Add the garlic and ginger, and stir for 1 minute.
Now add the beets, tomatoes, carrots, spinach, courgette and celery. Stir for 1 minute, then add the lentils and oregano, stir once, and then pour in the vegetable stock or water.
Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 - 45 minutes. Add more vegetable stock or water as desired.
Stir in the paprika and simmer the soup for another 15 minutes.
Season with salt and black pepper to taste, and serve hot.
Tips: This soup freezes well – so if you have leftovers you can freeze some for another day. Also, this is a family favourite! My 2 year old loves it and so does my 98 year old gran!