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Roasted Beet Lentil Soup
Ingredients
- 1 cup dry lentils
- 5 cups red beets
- 4 cups green cabbage
- 1 ½ cups carrots
- ¾ cup onion
- 3 tablespoon olive oil
- 5 tablespoon tomato paste
- 8-10 cups vegetable stock
- 2 bay leaves
- 2 tablespoon white vinegar
- ¼ cup fresh dill chopped
- fresh ground pepper
- kosher salt
- ½ cup sour cream or plain yogurt optional
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