2 jars (16 ounces each) Aunt Nellie’s Sliced Beets
2 tbsp olive oil
1 large onion, diced
4 stalks celery, diced
3 medium carrots, diced
1 teaspoon kosher salt
3 cloves garlic, diced
2 tbsp smoked paprika
2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 tsp dried oregano
2 tbsp chili powder
1 can (6 oz) tomato paste
2 quarts low-sodium chicken or vegetable stock
1 quart water
1 pound lentils
1/2 cup sour cream
1/4 cup radishes, cut into matchsticks
1/2 cup freshly chopped cilantro
1/2 cup finely chopped red or green onions
1 cup crumbled queso fresco
Drain beets; dice and set aside. Discard liquid.
Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
Serve with desired garnishes
Recipe courtesy of Angie McGowan of “Eclectic Recipes”