Beet, Lentil and Vegetable Soup

beet and lentil soup

There's nothing like a bowl of hot fresh cooked vegetable soup to comfort the soul and the body with a nourishing dose of vitamins and minerals. And this simple beet, potato and carrot soup does just the trick — no fancy seasonings or techniques, just the classic flavors of winter root vegetables simmered with dried thyme and a little paprika, with earthy green lentils added for a little protein boost. This is just the soup to serve on a cold day or to someone who's recovering from a winter cold or flu. Hopefully more salads will be appearing on the table soon, but for now, warming soups are still in order.

If your beets come with fresh beet tops, chop them up and add at the end of the cooking time for an extra burst of color, taste and nourishment.

Beet, Lentil and Vegetable SoupBeet, Lentil and Vegetable Soup
Recipe by
Published on April 4, 2014

Fresh beets, potatoes and carrots simmered in a simple lightly seasoned broth with hearty earthy lentils added — a perfect winter soup

Preparation: 15 minutes
Cooking time: 50 to 55 minutes

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 to 2 cloves garlic, minced or crushed
  • 1-inch piece fresh ginger, minced or grated (1 tablespoon)
  • 2 medium beets (1 lb or 450 g), peeled and diced
  • 2 medium potatoes (1 lb or 450 g), diced
  • 2 medium carrots, sliced
  • 1 celery stalk, sliced or chopped
  • 2/3 cup dried green or brown lentils, rinsed
  • 1/2 teaspoon dried thyme
  • 5 cups vegetable stock or water
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste
  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.

  • Now add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes. Add more vegetable stock or water as desired.

  • If you have fresh beet tops, you can chop them and add them now. Stir in the paprika and simmer the soup for another 15 minutes.

  • Season with salt and black pepper to taste, and serve hot or warm.

Makes 6 to 8 servings

beet lentil vegetable soup

More winter vegetable soups you will enjoy:
Hearty Lentil Borscht
Creamy Split Pea & Vegetable Soup
Curry-Laced Pumpkin and Potato Soup
Kale and Vegetable Soup

On the top of the reading stack: Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda


janet @ the taste space said...

Your soup looks great, Lisa, but really piqued my curiosity was your latest cookbook. I look forward to seeing a review on Tanzanian cooking!

Lisa Turner said...

I did post a short review earlier and make a simple peanut butter rice. I am very much looking forward to exploring the book in more detail. It's a gem.

Unknown said...

What a deep and nourishing soup, lovely colour x

Rocket Man said...

The best ever,gonna make it again tonight,thanks♡

Anonymous said...

I would add the vegetables in stages. Beets, then carrots, celery and finally potatoes spread out in 5-10 minute intervals. Otherwise the potatoes get overcooked and mushy.