Persian Lentil and Beet Soup

I love making this Persian Lentil and Beet Soup when I want something vibrant, nourishing, and deeply comforting. The earthy lentils and naturally sweet beets create a rich, beautifully colored broth that feels both hearty and wholesome. I find it perfect for chilly evenings or when I want a satisfying plant-based meal.

Why You’ll Love This Recipe

I appreciate how this soup delivers bold flavor with simple, nutritious ingredients. I enjoy the balance of earthy lentils, tender beets, and warm spices. The texture is hearty without being heavy, and the color alone makes it feel special. I also like that it stores well and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup dried brown or green lentils, rinsed
2 medium beets, peeled and diced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
4 cups vegetable broth
1 cup water
1 tablespoon fresh lemon juice
salt
black pepper
2 tablespoons chopped fresh parsley or cilantro

Directions

1. I heat olive oil in a large pot over medium heat.

2. I sauté the diced onion until soft, then add minced garlic and cook until fragrant.

3. I stir in cumin, coriander, turmeric, and cinnamon, allowing the spices to toast briefly.

4. I add the diced beets and rinsed lentils to the pot.

5. I pour in vegetable broth and water, then season with salt and black pepper.

6. I bring the soup to a boil, then reduce the heat and let it simmer for 30–35 minutes, until the lentils and beets are tender.

7. I taste and adjust seasoning as needed.

8. I stir in fresh lemon juice for brightness.

9. I garnish with chopped parsley or cilantro before serving.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

I sometimes add diced carrots or potatoes for extra heartiness. When I want a creamier texture, I blend a portion of the soup and stir it back in. I also enjoy adding a spoonful of plain yogurt on top for contrast. For additional warmth, I increase the cinnamon slightly or add a pinch of red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, which I enjoy. I reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup has thickened too much. I can also freeze it for up to 3 months.

FAQs

Can I use red lentils instead?

I can use red lentils, but they will cook faster and create a softer, more blended texture.

Do I need to roast the beets first?

I don’t need to roast them, but roasting beforehand can add a deeper, slightly caramelized flavor.

Is this soup vegan?

Yes, this recipe is naturally vegan when made with vegetable broth.

How do I make it thicker?

I let it simmer longer or blend a portion of the soup to create a thicker consistency.

What can I serve with this soup?

I like serving it with warm flatbread, crusty bread, or a simple side salad.

Conclusion

I find this Persian Lentil and Beet Soup to be a beautiful combination of comfort and nourishment. The earthy lentils, sweet beets, and warm spices create a satisfying, flavorful bowl. It’s a recipe I turn to whenever I want something wholesome, colorful, and deeply comforting.