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Lentil Soup with Golden Beets and Rutabaga

Lentil Soup with Golden Beets and Rutabaga

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
pancakegirl1022

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 36.9g
  • 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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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Soundergirl25
0

Soundergirl25

3/9/2014

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

5/21/2013

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

2/5/2013

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!

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