Lentil Soup with Golden Beets and Rutabaga

Lentil Soup with Golden Beets and Rutabaga

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  pancakegirl1022

“This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
  2. Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

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Reviews (4)

Rate This Recipe
Soundergirl25
0

Soundergirl25

What a delicious, hearty root soup! My husband does not like fennel, so we used marjoram and it was a complete hit. I will definitely use this recipe again.

desmondz
0

desmondz

Cut down on the sodium by halving the broth and adding 2 cups of water instead. Added about a tablespoon of vinegar (before the lentils), a teaspoon of celery salt and a tablespoon of fresh-ground marjoram. No fennel, so the marjoram was definitely a different flavor, but so tasty! Used regular beets because that's what we had, so the color was fun too.

sueb
0

sueb

I made this without the beets (gold ones not in this area) and without fennel. I just wanted to make this hearty soup! It was delicious!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Vegan Red Lentil Soup

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