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Beetroot nisk soup

"Nisk" is a kurdish soup. I don't know much about it but I've modified it with a pack of beetroot to make a simple storecupboard thing that's a lovely warming and hearty soup. Takes 20 mins, serves 1 as a main or 2 otherwise:

  • 2 cloves garlic, sliced
  • 2cm ginger root, finely sliced
  • 1.5 tsp turmeric
  • 1 pack beetroot
  • Some vegetable stock
  • 1 small handful yellow lentils, dried
  • 1 small handful rice
  • 1 small splodge of chilli sauce

Set up the lentils: put some hot water on them briefly, then drain and rinse them.

Heat some vegtable oil in a saucepan and start the garlic and ginger frying gently. Open the beetroot pack (carefully!), drain the liquid, and but the beetroots into bite-size pieces (eighths).

Add the turmeric to the garlic/ginger, stir once, then add the beetroot. Stir.

The rice and lentils to the pot, then add just enough stock/hot water to cover. Bring to the boil, add the dab of chilli sauce, then put a lid on and turn the heat right down.

Simply simmer really gently for 15 minutes. Then serve, perhaps with a bit of parsley. You probably don't need bread with it.

Sunday 20th March 2016 | recipes | Permalink

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