“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!” - by pancakegirl1022
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 236 cal
- 12%
- Fat
- 5.6 g
- 9%
- Carbs
- 36.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 mar..." See morejoram. 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
"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!..." See more"
peachbluehouse
"The taste was very different but good. I don't use root vegetables very often so I followed the directions very closely. Even before I started to let it simmer there was very little liquid to cook 1 ..." See moreC of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done."
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