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A bowl of roasted beet soup with beet chunks, lentils and vegetables, topped with a dollop of sour cream and a sprig of dill. Background shows fresh greens.

Roasted Beet Lentil Soup

Course: Soup
Cuisine: American
Keyword: roasted beet soup
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 241kcal
Roasted beets, cabbage, carrots combined with lentils for a heathy, hearty delicious soup!
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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.

Nutrition

Calories: 241kcal | Carbohydrates: 34g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1123mg | Potassium: 796mg | Fiber: 12g | Sugar: 13g | Vitamin A: 4937IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 3mg