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Beetroot Soup with Lentils

A comforting and nourishing beetroot soup enriched with lentils and vegetables, perfect for cozy gatherings or a healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Eastern European, Vegetarian
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 teaspoon olive oil For a healthy fat base; use extra virgin for added flavor.
  • 1/2 medium yellow onion Diced to add sweetness and depth.
  • 6 small beets The star! Make sure they’re fresh for the best color and flavor.
  • 3 medium carrots Bring sweetness and color; feel free to use organic if available.
  • 2 medium potatoes Use waxy potatoes for creaminess, or switch out with sweet potatoes for a twist.
  • 1/2 small red cabbage Adds crunch and vibrant color; can substitute with green cabbage if needed.
  • 3 cloves garlic Minced to punch up the flavor!
Seasoning and Flavor Enhancers
  • 1 teaspoon salt Essential for flavor, adjust according to your preference.
  • 1/2 teaspoon paprika Adds warmth and mild smokiness; smoked paprika for deeper flavor.
  • 1/2 teaspoon pepper For a spicy kick; adjust to taste.
  • 1/4 teaspoon cayenne pepper For a spicy kick; adjust to taste.
  • 1/2 teaspoon dijon mustard A tangy note that brightens flavor.
  • 1 tablespoon balsamic vinegar Adds depth and a hint of sweetness; can swap with apple cider vinegar.
Liquid and Protein
  • 1 liter vegetable broth A base that ties all the ingredients together.
  • 180 grams brown lentils The protein that makes this soup filling.
Herbs and Toppings
  • 2 tablespoons fresh dill For a fresh finish; can replace with parsley.
  • to taste Yogurt Optional but a lovely addition for creaminess.

Method
 

Preparation
  1. In a large pot over medium heat, warm the olive oil.
  2. Dice the onion into small pieces and add to the pot. Sauté for about 3-4 minutes until softened.
  3. Stir in the diced beets, carrots, and potatoes, and cook for about 5 minutes, stirring occasionally.
  4. Add the red cabbage and cook for 2 more minutes, then add minced garlic and cook for an additional minute.
Cooking
  1. Stir in salt, paprika, pepper, cayenne pepper, dijon mustard, and balsamic vinegar. Mix well.
  2. Pour in the vegetable broth and stir to combine. Bring the soup to a rolling boil.
  3. Add the rinsed lentils, stirring well, reduce heat to medium-low, cover, and let simmer for 40-45 minutes until vegetables are tender.
  4. Once soft, stir in the fresh dill and adjust seasoning if needed.
Serving
  1. Serve hot, topped with a dollop of yogurt and extra dill for a gourmet touch.

Notes

To enhance flavor, use high-quality vegetable broth. This soup freezes beautifully and can be stored for up to three months.