Description
A heartwarming bowl of beetroot soup with lentils that brings warmth, nutrition, and a touch of nostalgia to your kitchen.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 medium yellow onion, diced finely (70 grams)
- 6 small beets (400 grams)
- 3 medium carrots, chopped (200 grams)
- 2 medium potatoes (200 grams)
- 1/2 small red cabbage, thinly sliced (300 grams)
- 3 cloves garlic, minced
- 1 teaspoon salt (to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1 liter (4 cups) vegetable broth
- 180 grams (3/4 cup) brown lentils, rinsed and drained
- 2 tablespoons fresh dill (plus extra for topping)
- Yogurt (for topping)
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Dice the yellow onion and sauté for about 2-3 minutes until soft and fragrant.
- Add diced beets, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in sliced red cabbage and cook for another 2 minutes, followed by minced garlic for an additional minute.
- Add salt, paprika, black pepper, cayenne, dijon mustard, and balsamic vinegar; stir well.
- Pour in the vegetable broth and bring to a rolling boil.
- Add rinsed brown lentils, reduce heat to medium-low, and let simmer for about 40-45 minutes until veggies are tender.
- Stir in fresh dill and adjust seasoning if needed.
- Ladle soup into bowls, topping with yogurt and extra dill.
Notes
For a creamier texture, blend part of the soup before serving. This soup is great for meal prep and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: beetroot soup, lentils, vegan soup, healthy recipe, comfort food
