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Lentil And Beetroot Soup

Thick warming lentil soup with a beetroot mash and sour cream topping


  • 375 gram of brown lentils.

  • 500mls of water

  • 500mls of vegetable stock

  • 10mls of olive oil

  • 60grams of butter.

  • 2 fresh beetroot bulbs

  • 2 sticks of whole celery (include leaves)

  • 2 large carrots

  • 4 large potato

  • 1 leek

  • 4 tablespoons of light sour cream (topping)

  • 1 tablespoon sea salt

  • 1 tablespoon cracked black pepper


  • 1.

    Lentil soup.

  • 2.

    Soak lentils in cold water overnight.

  • 3.

    Drain and place lentils in large pot add water and stock, salt and cook over moderate heat.

  • 4.

    Peel and roughly chop all vegetables.

  • 5.

    Add all vegetables( excluding beetroot) to the pot continue to simmer for 1hr and 20 minutes.

  • 6.

    The soup should be thickened and drain excess liquid retaining about one third.

  • 7.

    Add olive oil to pot and stir through.

  • 8.

    Place a large bowl under a mouli and pour in lentils slowly in batches. Stir around the mouli allowing the lentil skins and vegetables to be sieved through the mouli into the large bowl.

  • 9.

    Whilst hot, serve onto individual bowls.

  • 10.


  • 11.

    Place peeled and chopped beetroot in a medium pot and bring to boil slowly until beetroot is very soft approximately 30 minutes.

  • 12.

    Mash beetroot with butter and adding beetroot water if needed.

  • 13.

    The beetroot mash should be firm.

  • 14.


  • 15.

    Add a generous tablespoon of beetroot mash to lentil soup

  • 16.

    Top with sour cream sprinkle with cracked black pepper.


A mouli is a handy gadget to have in the kitchen it gives a differing consistency.
Can use a kitchen blender or whiz.
If lentils are not soaked overnight the cooking process will take an extra 45mins.

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