Cherry Beet Soup with Red Lentils & Anise

Cherry Beet Soup with Red Lentils & Anise

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Credit: Courtesy of Canadian Lentils


2 Tbsp (30 mL) canola oil
1 cup (250 mL) finely chopped red onion
½ tsp (2 mL) anise seeds, crushed
¼ tsp (1 mL) ground cinnamon
½ cup (125 mL) finely chopped celery
2 cups (500 mL) peeled, finely diced, fresh red beets
¼ cup (60 mL) red wine
5 cups (1.25 L) vegetable stock
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) balsamic vinegar
1 cup (250 mL) split red lentils
1½ cups (375 mL) halved fresh red cherries, pits removed
salt and ground black pepper, to taste
1/3 cup (75 mL) crumbled goat cheese, for garnish


1. Using a large sauce pot, sauté the onion in the oil and cook until tender but not brown. Add the anise and cinnamon and cook for another 2 minutes, stirring continuously. Add the celery and cook until soft. Stir in the beets and cook for 2 minutes.

2. Deglaze by stirring in the red wine and stock. Add the honey, vinegar, and lentils. Bring to a boil and then reduce to a simmer. Partially cover the pot with a lid and simmer for approximately 20-25 minutes, until the beets are nearly tender but still have a bite to them.

3. Add the fresh cherries, cover and continue to simmer until they are tender, approximately 10 minutes.

4. Season to taste with salt and pepper. Garnish each bowl with crumbled goat cheese.


8 servings



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Association of Nutrition & Foodservice Professionals