Beets are so versatile and I love their earthy texture. It goes so well in all savory items as well as desserts. I made this beetroot soup with red lentils recently and loved the texture and flavours.

Feel free to add celery, carrots, tomatoes and any other veggie of your choice. I added celery and tomatoes in this version and it tasted amazing. Do try this at home and let me know how did it come out for you.

COOKING TIME: 20 minutes


  1. Onion – 1 medium
  2. Tomatoes – 3 medium, ground
  3. Beetroot – 1 large
  4. Celery – 1 stalk
  5. Red Lentil – ¾ cup, soaked
  6. Garlic – 2 cloves, crushed
  7. Cumin seeds – 1 teaspoon
  8. Vegetable stock – 1 ½ cup
  9. Black Pepper
  10. Olive oil – 1 tablespoon
  11. Mint leaves – 5
  12. Salt – to tasteBeetroot-RedLentil-soup


  1. Soak red lentils in a bowl for 15-20 minutes.
  2. Add olive oil in a pressure cooker and allow it to heat.
  3. Add cumin seeds and chopped the onion and crushed garlic. Cook them until the onions turn translucent.
  4. Roughly chop the celery stalk and add next and allow it to sweat for 3-4 minutes.
  5. Grind the tomatoes to a puree and add that next. Heat it till 4-5 minutes until the moisture evaporates and the tomatoes are cooked.
  6. Grate the beets and add them next along with soaked red lentils.
  7. Add salt to the pan and add 4 cups of water.
  8. Add 2 stock tablets and close the lid of the cooker.
  9. Close the lid and allow 1 whistles before turning down the heat for 2-3 minutes.
  10. Remove from flame and let the steam to be released.
  11. Garnish with grated beet, mint leaves and fresh cream and serve hot.

Love this beetroot soup recipe, then do try this beetroot-carrot-turnip and tomato soup too.