Spicy Lentil and Beetroot Soup with Oriental Dried Fruit and Onion Chutney

I’m not really sure what I snacked on before the lovely Nina Timm sent an interesting looking package to me last week.  The box contained Moir’s Cream Crackers, Fairview Erik’s Goat’s Cheese Gouda and a jar of Oriental Dried Fruit and Onion Chutney.  Slowly but surely that package has been sustaining me over the past few days while I’ve been plodding through admin duties.


A delicious oriental dried fruit and onion chutney and very tasty goat's gouda cheese!

A delicious oriental dried fruit and onion chutney and very tasty goat’s gouda cheese!


Determined not to finish every bite of deliciousness before using at least one product in a culinary way, I simply topped a bowl of Spicy Lentil and Beetroot Soup with plain yoghurt and Nina Timm’s Oriental Dried Fruit and Onion Chutney.  I’ve never used chutney as a soup garnish before, but it worked!


The Spicy Lentil and Beetroot Soup was concocted from the leftovers from my current Freshly Blogged entry (click here to view and vote for that recipe please!)  The Freshly Blogged Challenge submission was a Valentine’s Dinner for 2, using salmon in 2 ways and beetroot in 3 ways.


Making a soup from the tasty spiced lentils and the robust herb roasted beetroot purée was originally just a way to get the ingredients into the fridge and the washing up done.  But it turned out that the soup was worth sharing, and once the chutney was added it was worth going public with!  For the Oriental Dried Fruit and Onion Chutney recipe, click here to go through to Safari Dried Fruit’s website.



Spicy Lentil and Beetroot Soup with Oriental Dried Fruit and Onion Chutney


  • For the Spicy Lentils:
  • 1 cup black lentils
  • 2 cups cold water
  • 1 knorr veg stock pot
  • ¼ tsp each of Robertson’s crushed chilli, garlic flakes and ground cinnamon
  • a good grind of coarse black pepper
  • For the Herb Roasted Beetroot Purée:
  • 1 bunch beetroot, washed and scrubbed without breaking skin
  • A few sprigs of rosemary and thyme
  • A few sage leaves, torn
  • ¼ cup PnP white wine vinegar
  • a good grind of sea salt and coarse pepper
  • ¼ tsp white pepper
  • ½ tsp fine salt


  1. Cook the black lentils with the cold water in a pot on the stove. Bring to the boil, then simmer for 15 mins. After 15 mins, add the Knorr veg stock pot and the spices. Continue to cook for another 15 mins, until the lentils are tender but not too soft.
  2. To prevent 'bleeding' of the beetroot, take care not to break the skin when scrubbing them and leave a few centimetres of the stalks attached.
  3. Preheat the oven to 180·c. If you are using beetroot of different sizes, roast the bigger ones for a longer period. Tear a large piece of aluminium foil and place the larger beetroot in the centre. Scatter the herbs around the beetroot. Sprinkle the white wine vinegar over the herbs and beetroot. Enclose the beetroot in the foil and roast for 1 hour. After half an hour, add the remaining smaller beetroot.
  4. Remove from oven and cool slightly. Trim and peel the beetroot.
  5. Place the beetroot in a very large bowl and blend to a purée with a stick blender. Add the white pepper and fine salt and purée again.
  6. Simply add the beetroot purée to the cooked lentils with 4 cups of water. Simmer until the soup thickens, about 45 mins. Serve with a dollop of plain yoghurt and Oriental Dried Fruit Chutney.



I’m really excited to be in the final 12 for the Freshly Blogged competition.  It’s been an amazing culinary journey and I have tried new things and learned so much!  Just looking at my first entry for the competition and my current entry shows me how much food travelling I’ve done.



To follow my progress in Freshly Blogged, an online cooking competition run by Fresh Living Magazine, visit my current recipe http://freshlyblogged.co.za/recipe/valentines-dinner/ (all votes much appreciated!!)