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Persian Lentil and Beet Soup

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Persian Lentil and Beet Soup is a vibrant, nourishing, and comforting plant-based dish featuring earthy lentils, naturally sweet beets, and warm aromatic spices. The richly colored broth is hearty yet wholesome, making it perfect for cozy evenings.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Vegan

Ingredients

  • 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, to taste
  • Black pepper, to taste
  • 2 tablespoons chopped fresh parsley or cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté diced onion until soft, then add minced garlic and cook until fragrant.
  3. Stir in cumin, coriander, turmeric, and cinnamon, toasting briefly.
  4. Add diced beets and rinsed lentils to the pot.
  5. Pour in vegetable broth and water, then season with salt and black pepper.
  6. Bring to a boil, reduce heat, and simmer for 30–35 minutes until lentils and beets are tender.
  7. Taste and adjust seasoning as needed.
  8. Stir in fresh lemon juice.
  9. Garnish with chopped parsley or cilantro before serving.

Notes

  • Blend a portion of the soup for a thicker texture.
  • Add carrots or potatoes for extra heartiness.
  • Red lentils can be used but will create a softer consistency.
  • Flavors deepen after resting overnight.
  • Serve with warm flatbread or crusty bread.

Nutrition

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