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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

236 calories; protein 11.2g 22% DV; carbohydrates 36.9g 12% DV; fat 5.6g 9% DV; cholesterol 0mg; sodium 373.2mg 15% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2014
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. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/23/2013
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 C of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done. Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2013
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! Read More
(2)
Rating: 5 stars
03/09/2014
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. Read More
(2)
Rating: 4 stars
05/21/2013
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. Read More
(1)
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Rating: 3 stars
01/22/2013
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 C of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done. Read More
(1)
Rating: 5 stars
11/02/2015
Awesome! I used a red beet instead of golden beet, a turnip instead of a rutabaga, and dal instead of whole lentils. I also used low-sodium "not chicken" vegetarian broth. No one flavor stands out, but they blend harmoniously. It was super and we will definitely be making this again! Read More
(1)
Rating: 5 stars
01/23/2016
Love it - very yummy and substitutions do not subtract from it. Saved it and will make again. I did need another cup of broth. Read More
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