Instructions

1. Peel and chop the onion, turmeric, ginger and garlic. Thinly slice the celery.
2. Peel the carrot and beetroot, then cut them into smallish chunks.
3. Heat the oil in a saucepan, then sauté the onion and celery for 5 minutes.
4. Add the garlic, ginger and turmeric, then stir for a minute.
5. Add the chopped vegetables, red lentils and stir for a minute, then add the stock.
6. Bring to the boil and cook for 25-30 minutes. If it’s too thick, add more stock.
7. When the vegetables are tender, turn off the heat. Add the dill, then process the soup until you get a smooth or textured soup, according to your liking.
8. Add the vinegar and serve, garnished with dill leaves.