Get ready to transform your dinner table with a soup that's not just a meal, but a vibrant culinary adventure! This Roasted Beet Lentil Soup is the ultimate comfort food that will make your taste buds dance and your body thank you. Imagine a bowl of pure nutrition packed with earthy flavors, stunning deep-ruby color, and a creamy texture that will have you falling in love with vegetables all over again. Whether you're a committed vegetarian or just looking to add more plant-based magic to your diet, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups cooked lentils
- 2 medium beets, roasted and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Vegan sour cream for serving
Instructions
- Preheat the oven to 425°F (220°C). Wash the beets thoroughly and wrap each individually in aluminum foil.
- Place the foil-wrapped beets on a baking sheet and roast for 35-45 minutes, or until they are tender when pierced with a fork. Let them cool slightly.
- Once cool enough to handle, peel the beets and dice them into small, uniform cubes. Set aside.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, stirring to prevent burning.
- Pour in the vegetable broth and add the cooked lentils, diced roasted beets, and dried thyme. Stir to combine.
- Bring the soup to a gentle simmer and cook for 15-20 minutes to allow the flavors to meld together.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Ladle the hot soup into bowls and garnish with a dollop of vegan sour cream.
- Serve immediately, enjoying the rich, earthy flavors of the roasted beets and hearty lentils.
Tips
- Pro cooking tips to elevate your Roasted Beet Lentil Soup:
- Roasting beets intensifies their natural sweetness, so don't rush this step. Take your time wrapping and roasting them for maximum flavor development.
- Use fresh thyme if possible - it will add a more vibrant, aromatic touch compared to dried herbs.
- For extra creaminess, consider blending a portion of the soup before adding the diced beets to create a more velvety texture.
- If you don't have vegan sour cream, Greek yogurt or a cashew cream can be excellent alternatives.
- Make sure to season gradually and taste as you go - the salt will help bring out the complex flavors of the beets and lentils.
- This soup tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
