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Lentil Soup with Golden Beets and Rutabaga

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

1 h servings 236 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 236 calories; 5.6 g fat; 36.9 g carbohydrates; 11.2 g protein; 0 mg cholesterol; 373 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 c...

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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.

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!

Love it - very yummy and substitutions do not subtract from it. Saved it and will make again. I did need another cup of broth.

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 stand...

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-grou...

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 c...