Recipe By pancakegirl1022
Published Nov 7th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 236.1

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!

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 golden beet, peeled and diced
  • ½ large rutabaga, diced
  • 1 bulb fennel, diced
  • 4 cups vegetable broth
  • 1 cup dried lentils
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 1 bunch fresh parsley, finely chopped
  • salt and ground black pepper to taste

Cooking Directions

  1. 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. 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

  • Calories 236.1
  • Carbohydrate 36.9 g
  • Fat 5.6 g
  • Fiber 15 g
  • Protein 11.2 g
  • Saturated Fat 0.7 g
  • Sodium 373.2 mg
  • Sugar 9.3 g

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  1. Love it - very yummy and substitutions do not subtract from it. Saved it and will make again. I did need another cup of broth.
  2. 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!
  3. 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.
  4. 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 - Read more ...
  5. 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!
  6. 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 - Read more ...