Red Lentil & Roasted Beet Soup

Red Lentil & Roasted Beet Soup

This vibrant, nutrient-packed soup combines the earthy sweetness of roasted beets with creamy red lentils for a satisfying meal that's both healthy and delicious. Perfect for cozy evenings, this one-pot wonder delivers maximum flavor with minimal effort using simple pantry staples.

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Course: Appetizer, Soup

Cuisine: American, Vegetarian

Keyword: Beets, Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 185kcal

Equipment

Ingredients

1 cup red lentils rinsed and soaked
2 medium beets peeled and cubed
1 small red onion chopped
3 cloves garlic chopped
1 can diced tomatoes or 1–1.5 cups fresh tomatoes
1 red bell pepper chopped (optional)
4 –5 cups water or vegetable stock
2 tbsp olive oil
1 bay leaf
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion and garlic until soft and fragrant, about 3-4 minutes.
Add cubed beets, red bell pepper (if using), tomatoes, rinsed lentils, bay leaf, and stock or water.
Bring mixture to a boil, then lower heat to medium-low.
Simmer for 20–30 minutes until beets are tender and lentils are fully cooked.
For a smoother consistency, blend partially or mash with a potato masher (optional).
Remove bay leaf and season with salt and pepper to taste.
Serve hot with suggested garnishes.

Notes

Soak red lentils for 10-15 minutes before cooking to reduce cooking time and improve digestibility

For deeper flavor, roast the cubed beets in the oven at 400°F for 20 minutes before adding to the pot

Substitute vegetable stock for water to enhance the soup's richness and depth

Garnish with fresh parsley, a dollop of Greek yogurt, or crumbled feta cheese for added flavor and presentation

This soup freezes well for up to 3 months; thaw overnight in refrigerator and reheat gently on stovetop

Add a splash of red wine vinegar or lemon juice at the end for brightness and acidity

For a heartier version, add diced carrots or celery with the onions

Nutrition