The Tiffin Tin

What\’s in your lunchbox?

Lentil Soup

with 4 comments


A heart warming lunch for a cold day — lentil soup, beets (yes, I know, they look like tomatoes, but they’re not!) with feta cheese, and some nice crackers.  I like this tiffin tin, by the way.  It’s pretty small — just right for my soup in the bottom and the beet salad in the top.

Beets are easy to roast, and when prepared as I’m about to describe, they’re wonderful.  These are not those scary salad bar beets.  Use golf ball sized beets for this, by the way.  Smaller beets are yummier. 

  • Cut off the top and the bottom, and place about six beets in a shallow baking dish.  Add a little water and cover the dish with aluminum foil. 
  • Roast at about 375 degrees until a knife pierces right through them, about 25-30 minutes. 
  • Peel your lovely roasted beets, trying not to burn your fingers as you do. 
  • And then, while they’re still warm, sprinkle them with a little red wine vinegar, some salt and toss with as much olive oil as you think appropriate. 

Cut them into whatever shapes you like and eat them any way that makes you happy.

Written by bloglily

December 5, 2006 at 3:28 pm

4 Responses

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  1. That looks too good altogether. Supermum does a great beetroot chocolate cake – very underrated vegetable.


    December 6, 2006 at 4:30 am

  2. MMMMM, Yummy! I like how permissive you are on the shapes of the beets. Very SF values of you!


    December 6, 2006 at 8:28 pm

  3. I’d love to hear more about that beetroot chocolate cake. It sounds interesting.

    Permissive indeed. Check out the next post’s liberal use of the marshmallow.


    December 7, 2006 at 11:44 am

  4. hi
    you have a nice steel dabba, as we call it in india or a nice tiffin box.
    is it convenient tocarry the soup in such a container dont it spill?
    try to take closer shots the next time.


    December 8, 2006 at 3:53 am

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