And I love this soup. In fact, it will make a reappearance in December for a gorgeous red Christmas soup, minus the drips and fake bloody hand.
Halloween wickedly crept up on me this year. I’m usually all decorated for Halloween by now. Pumpkins, skulls, skeletons, witches and brooms tastefully decorating my home. Thousands of ideas, too little time.
Since Halloween falls on a Friday this year, I already know pizza will be on my menu. I’ll probably oddly shape it and let the sauce seep over the sides of the crust and top it with sliced pimento stuffed olives for a few creepy eyeballs…. just because.
Beets will always turn any dish the brightest red; including countertops, hands and dishtowels. They added the perfect compliment to this simple lentil soup. A bit of extra spiciness was needed for me, but my son loved it just as it was.
1 teaspoon butter and 1 teaspoon olive oil
1 cup chopped onion
3/4 cup red lentils
1 cup diced beets
4 cups vegetable broth or chicken broth
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Dash of Sriachi Sauce, optional
In a medium saucepan, heat the butter and olive oil. Add in the onion and cook for about 8 minutes until softened. Add in the red lentils, diced beets and broth. Bring to a boil, reduce to a simmer and allow to simmer for about 35 minutes.
Remove the saucepan from the heat and allow to cool. Pour the soup into a blender to cream. Can be made ahead, gently rewarm to serve. Season to taste again and depending on your preference for spiciness, add a dash of hot sauce. Makes about 4 servings or 8 shot glasses of bloody soup.