Name: hearty lentil soup with beets and root vegetables for cold winter evenings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 30 servings
Ingredients: 3 medium beets, scrubbed; 3 Tbsp olive oil, divided; 2 Tbsp tomato paste; 1 large onion, diced; 2 carrots, sliced ¼-inch; 1 parsnip, diced ¼-inch; 1 small celery root (celeriac), diced ¼-inch; 1 tsp kosher salt + more to taste; Freshly ground black pepper; ½ cup dry red wine; 1 cup French green lentils, rinsed; ½ cup red lentils, rinsed; 6 cups low-sodium vegetable broth; 2 bay leaves; 1 tsp dried thyme; 1 Tbsp dark miso (barley or brown rice); 1 cup chopped kale or beet greens; 1 tsp balsamic vinegar; Chopped parsley or dill, for garnish

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Why This Recipe Works

Dual-texture lentils: French green (du Puy) hold their shape while red lentils melt to thicken the broth naturally.
Beets two ways: Roasted beet cubes add caramelized sweetness; raw grated beet deepens color and earthiness.
Layered umami: Tomato paste caramelized in olive oil plus a whisper of soy and miso equals meaty depth—no ham hock required.
Root-veg medley: Parsnip, celeriac, and carrot create a sweet-savory base that plays beautifully against beet acidity.
One-pot wonder: From chopping to ladling, everything happens in a single Dutch oven—minimal dishes, maximum flavor.
Freezer hero: It thickens as it stands, so you can freeze portions flat and reheat with a splash of broth for instant comfort.

Ingredients You'll Need

Great lentil soup starts with great lentils. French green lentils (often labeled "du Puy") are tiny, slate-colored, and peppery; they hold their shape even after a long simmer and add a delicate caviar pop. If you can only find brown lentils, they'll still taste delicious—just reduce the cooking time by 10 minutes so they don't turn to mush. Red lentils, on the other hand, are supposed to collapse; they dissolve into velvety flakes that thicken the broth without cream.

Choose beets the size of tennis balls; their sugar concentration is higher, and they roast faster. If your beets come with perky greens attached, don't toss them—wash, chop, and stir them in during the final five minutes for bonus nutrients. Parsnips should feel firm and smell faintly of honey; avoid any with sprouting tops or spongy spots. Celeriac (celery root) looks like a hairy softball—peel aggressively with a knife, not a peeler, to remove all the knobby brown skin and reveal the ivory flesh underneath.

Tomato paste in a tube is worth the splurge; it keeps for months in the fridge and prevents the "half-can floating in foil" scenario. For the miso, use dark barley (aka) miso if you have it; otherwise, whatever miso lurks in your deli drawer will work. A glug of dry red wine—something you'd happily drink—adds tannic backbone, but swap in additional broth if you prefer to keep things alcohol-free.

How to Make Hearty Lentil Soup with Beets and Root Vegetables for Cold Winter Evenings

Roast the beets Heat oven to 400°F (204°C). Scrub 3 medium beets, wrap each in foil with a drizzle of olive oil and a pinch of salt, and place on a rimmed baking sheet. Roast 35–40 minutes until a paring knife slides in with no resistance. Cool slightly, then rub off skins with paper towels. Cube into ½-inch pieces and set aside.

Bloom the tomato paste Warm 3 Tbsp olive oil in a heavy Dutch oven over medium heat. Add 2 Tbsp tomato paste and smash it into the oil with a wooden spoon. Cook 2–3 minutes, stirring constantly, until the color deepens from scarlet to brick-red and smells faintly caramelized. This step concentrates sweetness and creates a flavor base that clings to every vegetable.

Sauté the aromatics Stir in 1 diced onion, 2 sliced carrots, 1 parsnip, and 1 celery root (all cut into ¼-inch cubes). Season with 1 tsp kosher salt and plenty of freshly ground black pepper. Cook 6–7 minutes until the vegetables begin to soften and the edges take on a whisper of color.

Deglaze with wine Pour in ½ cup dry red wine, scraping the pot bottom to release any browned bits. Simmer 2 minutes until the alcohol aroma drifts away and the liquid reduces by half.

Add lentils & broth Stir in 1 cup French green lentils, ½ cup red lentils, 6 cups vegetable broth, 2 bay leaves, 1 tsp dried thyme, and 1 small raw beet, peeled and grated on the large holes of a box grater. Bring to a boil, then reduce heat to low, partially cover, and simmer 25 minutes.

Season & thicken Fish out the bay leaves. Whisk 1 Tbsp dark miso with a ladle of hot broth until smooth, then stir back into the pot. Add the roasted beet cubes, 1 cup chopped kale or beet greens, and 1 tsp balsamic vinegar. Simmer 5 minutes more until greens wilt and beets are heated through. Taste and adjust salt, pepper, or vinegar for brightness.

Rest & serve Let the soup stand off heat for 10 minutes. This brief pause allows the lentils to absorb flavor and the broth to thicken to a hearty stew consistency. Ladle into warm bowls, drizzle with good olive oil, and scatter with fresh parsley or dill. Serve with crusty sourdough for swiping the last crimson drops.

Expert Tips

Texture control

If the soup gets too thick upon standing, loosen with a splash of hot broth or water. The red lentils continue to swell, so err on the brothy side when storing.

Beet stain defense

Line your cutting board with parchment when handling roasted beets; the pigment won't ghost your maple board for weeks.

Slow-cooker shortcut

Skip the roasting step and add raw beet cubes directly to the slow cooker. They'll soften in 4 hours on low but won't develop the same caramelized depth.

Salt timing

Hold off on final seasoning until after the miso goes in; miso contributes sodium, and over-salting is irreversible.

Overnight flavor boost

Like many legume soups, this one tastes even better the next day. Make it after dinner, cool quickly in an ice bath, refrigerate, and simply reheat for tomorrow's main course.

Egg topper

Poach or soft-boil an egg and nestle it in each bowl; the runny yolk melts into the broth and turns the soup into a complete meal.

Variations to Try

Smoky version: Add ½ tsp smoked paprika with the tomato paste and swap the red wine for liquid from a can of chipotle peppers.
Curry twist: Replace thyme with 1 Tbsp Madras curry powder, swap miso for 1 tsp fish sauce, and finish with coconut milk instead of balsamic.
Protein powerhouse: Stir in a 15-oz can of chickpeas, drained, during the final 5 minutes for extra heft.
Grain bowl style: Ladle over farro or brown rice and top with crumbled goat cheese and toasted pumpkin seeds.
Green goddess finish: Blend ½ cup parsley, ¼ cup dill, 1 garlic clove, and 2 Tbsp olive oil; swirl into each bowl for a bright counterpoint to earthy beets.
Sweet-potato swap: Replace parsnip with diced orange sweet potato for a sweeter, kid-friendly profile.

Storage Tips

Refrigerator: Cool soup completely, transfer to airtight containers, and refrigerate up to 5 days. The flavors meld beautifully, but the broth will thicken as the lentils continue to absorb liquid. Thin with water or broth when reheating.

Freezer: Ladle cooled soup into quart-size freezer bags, press out excess air, and freeze flat up to 3 months. Thaw overnight in the refrigerator or immerse the sealed bag in warm water for quick defrosting. Simmer gently to reheat; vigorous boiling can turn beet cubes mushy.

Make-ahead for parties: Roast the beets and chop all vegetables up to 3 days ahead; store separately in the fridge. On serving day, simply sauté, simmer, and serve—total active time drops to 30 minutes.

Frequently Asked Questions

Can I use golden beets instead of red?

Absolutely. Golden beets are milder and won't tint the soup crimson, but they deliver the same earthy sweetness. Roast them exactly the same way; just shorten the final simmer by 2 minutes since they soften faster.

Do I have to use wine?

Nope. Replace the wine with an equal amount of low-sodium broth plus 1 Tbsp balsamic vinegar for acidity. The wine adds complexity, but the soup is still deeply savory without it.

My lentils are still firm—what happened?

Older lentils take longer to cook. If yours have been in the pantry over a year, add an extra 10–15 minutes and test every 5. Acidic ingredients like tomatoes can also toughen skins; that's why we add the tomato paste early and cook it thoroughly.

Can I make this in an Instant Pot?

Yes. Use the sauté function for steps 2–4, then add everything except roasted beets and greens. Pressure cook on high 12 minutes, natural release 10 minutes, stir in beets and greens, and let stand 5 minutes on warm.

Is this soup gluten-free?

Naturally gluten-free. Just ensure your miso is made from rice or soy, not barley, and double-check that your vegetable broth is certified GF.

How do I prevent beet stains on plastic containers?

Spray the inside of the container with a little oil before adding soup, or use glass. For existing stains, make a paste of baking soda and lemon juice, rub, and let sit in the sun for an hour before washing.

hearty lentil soup with beets and root vegetables for cold winter evenings

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hearty lentil soup with beets and root vegetables for cold winter evenings

Learn how to make delicious hearty lentil soup with beets and root vegetables for cold winter evenings. Easy recipe with step-by-step instructions, tips, and nu

Prep30 min prep

Cook10 min cook

Serves30 servings

Ingredients

3 medium beets, scrubbed
3 Tbsp olive oil, divided
2 Tbsp tomato paste
1 large onion, diced
2 carrots, sliced ¼-inch
1 parsnip, diced ¼-inch
1 small celery root (celeriac), diced ¼-inch
1 tsp kosher salt + more to taste
Freshly ground black pepper
½ cup dry red wine
1 cup French green lentils, rinsed
½ cup red lentils, rinsed
6 cups low-sodium vegetable broth
2 bay leaves
1 tsp dried thyme
1 Tbsp dark miso (barley or brown rice)
1 cup chopped kale or beet greens
1 tsp balsamic vinegar
Chopped parsley or dill, for garnish

Instructions

Roast beets: Heat oven to 400°F. Wrap beets in foil with oil and salt; roast 35–40 min. Cool, peel, cube.
Bloom tomato paste: In Dutch oven, heat 2 Tbsp oil, add tomato paste, cook 2–3 min until brick-red.
Sauté vegetables: Add onion, carrots, parsnip, celery root, salt, pepper; cook 6–7 min.
Deglaze: Add wine; simmer 2 min.
Simmer lentils: Stir in both lentils, broth, bay, thyme, grated raw beet. Partially cover, simmer 25 min.
Finish: Remove bay, whisk miso with broth and return to pot. Add roasted beets, greens, vinegar; simmer 5 min. Rest 10 min, garnish, serve.