1 yellow onion
1 kg beetroot
1/2 cup dried red lentils
4 parsley sprigs
1 Tbsp lime juice
1 teaspoon sesame seeds
5 cm horseradish
1 cup preferred yogurt
1 1/2 – 2 1/2 cups plant-based milk
1 teaspoon mustard seeds
1 teaspoon whole cumin
1/2 teaspoon ground cardamom
3 bay leaves
2 Tbsp vegetable bouillon
canola oil
salt and pepper
Peel and chop the onions and beets, but save one beet for later. Heat oil in a saucepan and fry the onion with mustard seeds, cumin, cardamom and bay leaf. Add the beets, lentils and bouillon and fill with water so that the beets are almost covered. Let simmer covered for about 20 minutes.
Peel and grate the last beetroot. Chop the parsley and combine with the beetroot, lime juice and sesame seeds. Peel and grate the horseradish, stir it into the yogurt and season with salt and pepper.
Blend the soup smooth with an immersion blender and add enough milk until you are satisfied with the consistency. Season with salt. Serve with the horseradish yogurt and the grated beetroot.