This healing Lentil Beet Soup is vegan, low-calorie,  and packed full of powerful antioxidants that gently aid the liver in healing the body. Also…Lentils + Beets = LOVE! A delicious marriage!

This healing Lentil Beet Soup is vegan, low-calorie,  and packed full of powerful antioxidants that gently aid the liver in healing the body.
Walking. I am listening to a deeper way. Suddenly all my ancestors are behind me. Be still, they say. Watch and listen. You are the result of the love of thousands.
~ Linda Hogan ~

Happy New Year! Here’s a simple healing pot of soup to help start off the New Year in a vibrant and healthy way – Healing Lentil Beet Soup.  This recipe is loaded up with liver-healing beets- packed full of antioxidants that aid the liver in purifying our bodies.

They contain a powerful anti-inflammatory agent called betaine, a nutrient that protects cells and helps fights inflammation, soothing and healing our bodies. When you drink the beet broth, it feels as if you are giving your liver such an amazing gift.

FYI, for the whole month of January,  I’m focusing on fast, simple, Plant-Based recipes to start the year off on a healthier path. I’m cutting out refined sugars, flours and meat and dairy and keeping recipes plant-based. It’s a nice grounding ritual I’ve been doing every January, to offset all the holiday eating. This healing Lentil Beet Soup is vegan, low-calorie,  and packed full of powerful antioxidants that gently aid the liver in healing the body. #detoxsoup #lentilsoup #vegansoup #beetsoup #detoxbroth #cleaneating #eatclean #plantbased |

In this recipe, tiny Black Caviar lentils keep the cooking time under 30 minutes and as they cook along with the grated beets, they take on the beets’ earthy-sweet flavor. Simple, clean ingredients come together into a flavorful, hearty, nurturing way.

Vegan and gluten-free, this soup is not only clean and healthy,  full of protein and fiber, but it’s also really filling, low in calories and satisfying.

This healing Lentil Beet Soup is vegan, low-calorie,  and packed full of powerful antioxidants that gently aid the liver in healing the body. #detoxsoup #lentilsoup #vegansoup #beetsoup #detoxbroth #cleaneating #eatclean #plantbased |

If your beets come with tops, be sure to add some into the soup for an extra boost of nutrients. If short on time,  you can often find pre-shredded raw beets in the “salad bar” section of your grocery store or use packaged beet “noodles”.

If you can find pre-shredded beets, this will significantly cut down on prep time. Another short cut would be to use a food processor with the grater attachment if you don’t feel like grating by hand.

Once the beets are grated, the soup takes about 30 minutes of simmering time, or until the lentils are done. Divide among two bowls and top with fresh grated beets, fresh herbs and a drizzle of olive oil. Pomegranate seeds add a bright pop of flavor as well as an extra boost of anti-oxidants.

This healing Lentil Beet Soup is vegan, low-calorie,  and packed full of powerful antioxidants that gently aid the liver in healing the body. #detoxsoup #lentilsoup #vegansoup #beetsoup #detoxbroth #cleaneating #eatclean #plantbased |

Happy New Year friends!

The New Year rolls in quietly this year. Last year we threw a party, this year we fall asleep to Return of the Jedi. Maybe things do change after you get married. Brian snores cutely on the couch and I am fighting to keep my eyes open. The last scene I remember before sleep finally takes me is when Darth Vador (Luke Skywalker ‘s father) asks Luke, to take off his mask. Darth Vador, even though he knows it will kill him, wants to see his son one last time, through his own eyes. And they have a moment, father and son, where they see each other clearly for the first time.  I wake up this morning remembering this scene, thinking about my own mask.

This morning… a brand New Year begins. I look outside to a snowy white winter. Icicles hang on the eves, crystallized branches of sycamores rise up to the sky, arms reaching. It is so quiet here. So still. Nothing stirs. Not even a whisper of wind.  And yet I feel it. How alive this world is.
My cat Bell, warms my feet with her purring body. The radiator pipes rattle alive. A mug of coffee warms my hands. And gratitude wells up in me, for the little things in life that bring so much joy.  A seed catalog rests beside me on the coffee table, and as I glance at it, I think about the year to come. What do I want to grow this year? And after some consideration, I plant a few seeds in my heart, trusting the universe, with its infinite wisdom, to take care of the growing part.

I want to wish you a very Happy New Year!

Sending you love,



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Detox Lentil Soup - this vegan, low-calorie soup, is healing and cleansing - packed full of antioxidants that aid the liver in detoxing the body. #detoxsoup #lentilsoup #vegansoup #beetsoup #detoxbroth #cleaneating #eatclean #plantbased |

Healing Lentil Beet Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews


Healing Lentil Beet Soup – this vegan, low-calorie soup, is healing and cleansing – packed full of antioxidants that aid the liver.


Units Scale
  • 2 teaspoons olive oil
  • 1 shallot, finely chopped
  • 34 garlic cloves, rough chopped
  • 1/2 cup dry whole lentils (the smallest lentils cook the fastest- I like Black Caviar, and do not use split lentils)
  • 4 cups veggie stock
  • 1 teaspoon salt, more to taste
  • 1 teaspoons cumin
  • 1 teaspoon coriander
  • 23 cups grated raw beets (2 tennis ball-sized beets, peeled, grated). FYI You can sometimes find grated beets in the “salad bar” section of upscale grocery stores.
  • 1 lemon
  • Garnish- fresh herbs (dill, flat-leaf parsley or cilantro) drizzle of olive oil, pomegranate seeds (optional).


  1. Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Saute 2 more minutes until golden and fragrant. Add stock, lentils, beets (save a little for fresh garnish) salt and cumin and coriander. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender.
  2. When lentils are tender, squeeze in the juice from one lemon.
  3. Taste and adjust salt and spices to your liking.
  4. Divide among 2 bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil. Add a few fresh pomegranate seeds if you like.


  1.  If serving someone who prefers extra richness, feel free to top with a little plain yogurt or sour cream, but know that the olive oil really adds a nice richness to this.


  • Serving Size: 2 cups
  • Calories: 329
  • Sugar: 13.3 grams
  • Sodium: 1008.5mg
  • Fat: 8.1 grams
  • Saturated Fat: 1.1
  • Carbohydrates: 53 grams
  • Fiber: 11 grams
  • Protein: 15.7 grams
  • Cholesterol: 0




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  1. So, so good! Had chicken bone broth, so used that plus the beet greens, and a little added carrot and Yukon gold potato. Really excellent soup. I love beets, but I think this soup would be enjoyed by those who are hesitant… The seasonings and lemon balance out the earthiness of the beets that some people aren’t too sure about.

  2. I made this as a hybrid with your veggie borscht because I couldn’t decide which soup to make–added garlic, onion, carrot, celery and cabbage to the lentil beet base, for seasoning, I used celery seed, cumin, pepper and some smoked paprika and finished with fresh dill, a splash of red wine vinegar and a dollop of yogurt for tang. Loved how nourishing this was–earthy, sweet, tangy and fresh all at once. thx!

  3. Made recipe, found it a little to cumin forward, also a little bland. Needed more salt. Also tweaked finish product with a splash or two per bowl of balsamic vinegar.

    1. Hi Bill- I see the issue here and adjusted the recipe. Appreciate the feedback. 😉

  4. I made this last night. It’s absolutely wonderful. I could use a little healing and have been trying to incorporate more beans in my diet. This recipe will become a staple for me. Also, I am new to your blog and I am loving ALL of your recipes! I’ll be making some more this weekend.

  5. Hi,

    Just a quick question to why not to use split lentils? Is there a particular reason or just your personal preference?


    1. Hi, it is a brothy soup- so I worried the split lentils would most likely get mushy and infiltrate the broth.

  6. This is like eating a warm nurturing hug in a bowl. 🙂

    I’ve made this recipe before as is, and it’s always good – but tonight I added some ginger along with the onions/garlic – soooo yummy!!! I didn’t have fresh herbs but I stirred in some chopped arugula at the end, that did the trick.

    Thank you Sylvie! I can always depend on your recipes to please my palate.

  7. Sylvia, I am just finding this post from a few years ago. It feels like such a blessing this October night, especially your wishes for a new year, and what you wrote at the end about planting seeds in your heart. It is so important for us to nurture our spirits as well as our bodies. Thank you.

  8. Loved this soup! My husband and I aren’t always big fans of beets but thought we’d give this a try. So good! I’m fairly new to discovering your blog but have tried a handful of your recipes now and each one has been exceptionally good! I’ve been trying to eat mostly vegan so I really appreciate your wonderful selection of delicious vegan recipes!

  9. This was delicious! I didn’t have fresh herbs, so I chopped the beet greens finely and added them in the last 10 minutes. I used lime instead of lemon because that’s what I had – and it was perfect. Definitely a keeper recipe, and so easy.

  10. Fall is upon us here in Michigan, which means soup time for me. Beets in my CSA, so I return joyfully to this soup. One of my favorites that I make monthly through fall and winter. I mix it up, at times, by adding different greens to my bowl and simply pour the hot soup over them. My favorite is arugula, but today I have fresh spinach from my CSA to add in. As always, thank you, thank you, thank you, Sylvia

  11. I added a vegetable cube as it tasted like the soup needed more body and flavour, Other than that was nice

  12. Got some red beets from my CSA and had a bag of organic red lentil in the pantry so I made this lentil beet soup for dinner with an egg-salad sandwich last night. It was easy to make and tasted great; both my husband and I enjoyed it. Will make it often.
    I got to know your blog thru my CSA several months ago; signed up and have been visiting weekly. Every recipe of yours I have tried turned out great and became my keepers. Thank you very much!

  13. Hi Sylvia! I have pureed roasted beets in my freezer and was wondering if I could use them in this recipe? If so–no shopping!

  14. Fabulous soup! I will make this regularly. Loved the taste and texture. It is also a very forgiving recipe to make with what is in the kitchen at the moment. I subbed yellow onion for the shallot. I also did not have dill but did have arugula, so I chopped up some arugula as the add on when serving. Wonderful. I thought it was plenty rich with just the drizzle of olive oil. Thank you! (One other adaptation I made just this time was I used 1 cup of homemade veggie broth in place of 1 cup of the water because I had just cooked a pot this morning,)

    I’m new to your blog, Sylvia. This is my second recipe. I’ve loved both recipes and have flagged more to try. I’m a very appreciative fan!

    1. Hi Deb, Im so glad you like it! I really like this one too! Appreciate the comment and rating! Helpful!!!

  15. I am sitting here with a belly full of this soup. It is fantastic! I will definitely make it again. P.S. I am kind of in love with your blog at the moment. I really love your presentation, photography, and (most importantly) the recipes! I am doing meal prep for the week and I think I will choose one more from your blog. It’s hard to choose!

  16. Hi ! I made this tonight, following the recipe as exactly as I could (I had forgotten we didn’t have any cumin anymore, it’s at the top of my shopping list now, so i subbed in some coriander and a bit of ras-el-hanout, and I was shocked to find out that we didn’t have any lemons either, what is happening in this house, so here i put in some apple cider vinegar instead) and it was very simple, hearty and delicious and I loved it ! I’ll definitely make it rather often, I love beets and that’s a way of eating them I hadn’t gotten around to try yet. Thanks for the recipe !

  17. Beautiful soup, it’s now on my list to make, and I love the quote from Linda Hogan, “watch and listen”. Yes, I do feel you when you write, your essence comes through and I thank you for that, it’s pure and loving.

  18. Mmmm…Beets and lentils are always such a lovely mix. I am also craving a cleaner, more plant based diet for January–so I’ll make sure to check back for recipes!

    Beautiful pictures! Thanks for the recipe 🙂

    – Tisha


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