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Beetroot Soup with Lentils

A warm, comforting beetroot soup with lentils that brings together sweet and earthy flavors, perfect for chilly days.
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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, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 teaspoon olive oil A high-quality extra virgin olive oil will enhance the overall flavor of the soup.
  • 1/2 medium yellow onion Finely chopped; this adds a sweet undertone to the base of the soup.
  • 6 small beets Fresh and earthy, they are the stars of the dish! You can use pre-cooked beets if you prefer.
  • 3 medium carrots Sweetness and pop of color; peel and chop them into small pieces.
  • 2 medium potatoes Adds creaminess to the soup; I recommend Yukon Gold for their buttery flavor.
  • 1/2 small red cabbage Shredded or chopped, it adds a beautiful color contrast and more flavor.
  • 3 cloves garlic Minced, for an aromatic depth that makes the soup irresistible.
Seasoning
  • 1 teaspoon salt Adjust based on your preference.
  • 1/2 teaspoon paprika For a hint of smokiness.
  • 1/2 teaspoon pepper Freshly ground, if possible!
  • 1/4 teaspoon cayenne pepper Adds a little kick! Adjust based on your spice tolerance.
  • 1/2 teaspoon Dijon mustard This adds a tangy complexity.
  • 1 tablespoon balsamic vinegar For a touch of sweetness and acidity.
Liquid and Protein
  • 1 litre vegetable broth Homemade is best, but store-bought works too.
  • 180 grams brown lentils Soaked or unsoaked; they provide an excellent source of protein.
Garnish
  • 2 tablespoons fresh dill Plus extra for topping; fresh dill brightens the soup with its herbal note.
  • Yogurt Use plain Greek yogurt for a creamy, tangy finish.

Method
 

Preparation
  1. In a large pot over medium heat, add 1 teaspoon of olive oil. Wait until it’s shimmering.
  2. Dice the 1/2 medium yellow onion into small pieces. Add to the pot and sauté for 2-3 minutes until softened and fragrant.
  3. Stir in the chopped 6 small beets, 3 medium carrots, and 2 medium potatoes. Cook for an additional 5 minutes, stirring occasionally.
  4. Toss in the 1/2 small red cabbage and allow it to cook for about 2 minutes before adding 3 minced garlic cloves. Cook for another minute.
Cooking
  1. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne pepper. Stir in 1/2 teaspoon Dijon mustard and 1 tablespoon balsamic vinegar.
  2. Pour in 1 litre of vegetable broth and bring the mixture to a rolling boil. Then, add the 180 grams of brown lentils.
  3. Reduce the heat to medium-low and let the soup simmer for 40-45 minutes until the lentils and vegetables are tender. Stir occasionally.
  4. Stir in 2 tablespoons of fresh dill. Taste for seasoning and adjust if needed.
  5. Ladle soup into bowls, topping each with a dollop of yogurt and a sprinkle of extra dill.

Notes

This soup freezes beautifully! Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.