Roasted Beet Lentil Soup
Roasted Beet Lentil Soup is hearty, delicious and healthy. The combination of roasted beets and vegetables with nutrient rich lentils makes a tasty soup you’ll be making often. In addition, this soup is great for those on a gluten free, vegetarian and vegan diet.
Roasting the beets and other vegetables adds incredible flavor to this soup recipe! The tip to unlocking that great caramelized flavor is using a hot oven (425ºF) and not over-crowding the vegetables. Place them in a single layer on foil lined baking sheets. Prepare the vegetables by chopping them into small pieces and tossing them with plenty of olive oil, salt, and pepper. Next, roast the veggies for about 30 minutes until they are caramelized and tender.”
This year I had a bumper crop of beets in my garden, in addition to cabbage and carrots. Roasted Beet Lentil soup made great use of all those fresh vegetables. This soup freezes well, so make a few extra batches to have homemade soup on hand for those busy days when you want something comforting and nourishing without the hassle. It’s great to just pull a serving out of the freezer and have a delicious, homemade meal ready in no time.
Lentils are included in a group known as, “Pulses”. Pulses include lentils, beans, chickpeas and dry peas. For a complete list of pulse varieties check out Alberta Pulse Growers. Pulses are a great choice for hearty family dinner recipes like my Ham and Bean Soup, a side dish of colourful Black bean Coconut Rice Salad. For a great vegetarian, vegan and gluten free recipe you will love Easy Vegetarian Chickpea Curry
Lentils are an excellent source of protein, low in fat and high in fibre and a superb addition to soup!
More Vegetarian Soup Recipes
Roasted Beet Lentil Soup
Ingredients
- 1 cup dry lentils
- 5 cups red beets
- 4 cups green cabbage
- 1 1/2 cups carrots
- 3/4 cup onion
- 3 tablespoon olive oil
- 5 tablespoon tomato paste
- 8-10 cups vegetable stock
- 2 bay leaves
- 2 tablespoon white vinegar
- 1/4 cup fresh dill chopped
- fresh ground pepper
- kosher salt
- 1/2 cup sour cream or plain yogurt optional
Instructions
- Preheat the oven to 425ºF.
- Chop the beets, cabbage, carrots and onions into small chunks. Place in a large bowl and toss with olive oil, season with salt and pepper.
- Spread the vegetables single layer on foil lined baking sheets. Make sure vegetables are in one layer. I used 2 baking sheets. Bake at 425º F for approximately 30 minutes, turning after 15 minutes. Roast until the vegetables are tender and caramelized.
- Transfer the vegetables to a large pot, stir in the lentils, tomato paste, vegetable stock and bay leaves. Season with salt and pepper to taste. (The amount of salt used can vary depending on how salty the stock is).
- Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until the lentils are tender. Add additional vegetable stock if you prefer a thinner soup.
- Stir in the vinegar and dill, simmer for additional 15 minutes.
- optional – serve with a dollop of sour cream or plain yogurt.
