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Beet Lentil Soup
This
beet lentil soup
is a hearty and nourishing gluten-free & vegan soup chock-full of lentils, beets, peas, bell peppers, garlic, onion, and mixed greens.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Appetizers, Entrées
Cuisine:
European
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
servings
Calories:
246
kcal
Author:
Kristen Wood
Ingredients
2
tbs
olive oil
2
bell peppers
chopped
1
onion
chopped
2
garlic cloves
minced
1
cup
brown lentils
1
bay leaf
1
tsp
coconut sugar
1
tsp
ground cumin
1
tsp
ground cinnamon
1
tsp
garlic powder
1/2
tsp
hungarian paprika
1/2
tsp
ground turmeric
1/4
tsp
celery seed
1/4
tsp
red chili flakes
1/4
tsp
ground oregano
1/4
tsp
ground nutmeg
1/4
tsp
black pepper
freshly ground
2
cups
green peas
fresh or frozen
1
cup
beets
chopped (fresh or frozen)
8
cups
vegetable broth
or water
large handful fresh mixed greens
US Customary
-
Metric
Instructions
In a large pot over medium heat add oil, peppers, onion and garlic. Saute 3-5 minutes or until onions are turning translucent.
Stir in lentils, followed by sugar and all spices. Stir and cook 1 minute.
Stir in peas, beets, and vegetable broth (or water). Turn heat to high.
Bring to a boil, cover, and reduce to simmer for 30 minutes.
Stir in mixed greens, lemon juice. Simmer for 5-10 minutes longer.
Stir in mixed greens, lemon juice. Simmer for 5-10 minutes longer.
Optionally, garnish with a sprinkle of shredded parmesan cheese or nutritional yeast.
Enjoy!
Nutrition
Serving:
1
serving
|
Calories:
246
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
1282
mg
|
Potassium:
638
mg
|
Fiber:
15
g
|
Sugar:
11
g
|
Vitamin A:
2415
IU
|
Vitamin C:
74
mg
|
Calcium:
54
mg
|
Iron:
4
mg