This is the ultimate comforting winter soup. I make it whenever I feel a bit under the weather. The ginger, garlic and chilli flakes are my weapons of choice when it comes to battling the flu. I make a large pot and eat it two or three days in a row.



  • 300 grams red lentils
  • 4 medium red beets
  • 2 carrots
  • 4 medium potatoes
  • 100 grams green beans
  • 1 small fennel
  • 2 tablespoons tomato puree
  • small bunch of fresh dill
  • 2 bay leaves
  • 1 organic lemon
  • 1 tablespoon of honey
  • salt & pepper
  • 1 inch of ginger grated
  • 3 cloves of garlic, crushed
  • ¼ teaspoon (or to taste) red hot chilli flakes
  • oil for sautéing


Finely chop all of your vegetables. Similar size cubes work best in this recipe. Heat a large pot with a heavy bottom and add 2 tablespoons of olive oil. Sauté the onions and garlic until translucent and add the beets and carrots and sauté for five minutes, stirring frequently. Add the lentils and stir for a minute. Scoop the tomato puree on the bottom of the pot and cook it for a few seconds before mixing it with the vegetables. This will reduce the acidity. Add the rest of the veggies and cover with 1,7 litres of water. Add the bay leaves, chilli flakes and grated ginger. Stir and cover with a lid. Cook the soup for twenty to twenty five minutes. Stir occasionally. Finally add the juice of one lemon, honey, freshly chopped dill and season with salt and pepper. Stir well and turn off the heat. I love to use my stick blender and pulse it just a couple of times. That wil thicken the soup a little bit. Bon’t blend it into a smooth soup though. It’s really more delicious when it is chunky.

Give your soup five minutes to rest and dig in! I recommend to eat it with a scoop of Greek yoghurt on top and a piece of crusty bread on the side. Preferably on the couch.

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