Beetroot and Lentil Soup with Crispy Shallots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A hearty, earthy soup featuring roasted beets and lentils, topped with a crispy shallot garnish for added texture and flavor. This scandinavian-inspired soups (vegetarian) ready in about 70 minutes pairs rinsed green lentils, medium, diced onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes beets
• 1/2 cup, rinsed green lentils
• 1 medium, diced onion
• 1 medium, diced carrot
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 4 cups chicken broth
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 2 medium, thinly sliced shallots
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and diced beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 2 diced celery stalks, and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup rinsed green lentils, 4 cups chicken broth, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Step 4: Add the roasted beets to the pot and simmer for 5 more minutes. Meanwhile, in a small skillet, heat 1 tbsp oil over medium heat and fry the 2 thinly sliced shallots until golden and crispy, about 3-4 minutes. Drain on paper towels. Serve the soup hot with the crispy shallots sprinkled on top.