Rachael Ray: Vegan Lentil & Beet Soup Recipe


Rachael Ray: Lentil & Beet Soup

Rachael Ray has been working on a cookbook with inclusive recipes for all kinds of diets and dietary needs. Perhaps the best thing about each one of her new recipes, is that they’re good enough to be enjoyed by anyone, whether they have specific dietary needs or not! For her October 10 show, Rachael prepared a delightful Lentil and Beet Soup that she admitted has been a recent favorite of her whole family’s. Even her husband, who’s favorite food is pork, enjoyed this soup enough to ask for more! If you’re a meat and potatoes kind of person, don’t let the word vegan scare you away. Rachael described it more as a “stewp” because it’s thicker like a stew. This healthy and hearty recipe is the perfect way to warm up this fall!

To get the recipe, click next page.

Rachael Ray: Lentil & Beet Soup Recipe Ingredients

Rachael Ray: Vegan Lentil & Beet Soup Recipe

Rachael Ray prepared her Lentil and Beet Soup, a vegan yet surprisingly hearty and comforting recipe the whole family will love! (phoenixwolfray / Flickr)

  • 2 tsp cumin seeds
  • 3 tbsp olive oil
  • 2 medium leeks (whites and light greens) – cleaned, chopped
  • 3 large cloves garlic – chopped
  • salt and pepper
  • 3-4 medium red beets (with leafy tops) – scrubbed, greens stemmed, sliced thin
  • a handful fresh dill – chopped
  • 1 C du Puy (French) green lentils
  • 2 tsp caraway seeds
  • 2 ribs celery with leafy tops – chopped
  • 1 bunch flat-leaf parsley – stems and leaves separated, finely chopped
  • 2 fresh bay leaves
  • 1 qt vegetable stock
  • 1/2 lb Tuscan/Lacinato kale – stemmed, thinly shredded
  • radishes – cut into matchsticks or sliced thin


Rachael Ray: Lentil & Beet Soup Recipe Directions

  1. Soak the lentils for a minimum of 1 hour or up to overnight
  2. In a small skillet, toast the cumin and caraway seeds over medium heat until fragrant, then grind together in a spice mill
  3. Heat a Dutch oven or soup pot over medium to medium-high heat with the olive oil
  4. Add the leeks, celery, garlic, parsley stems, and bay leaves
  5. Season with salt, pepper, and ground spices
  6. Stir to mix, then let the vegetables sweat for about 3-5 minutes
  7. Rinse and drain the lentils, then add to the pot with the stock and 2 C water
  8. Bring to a boil, then reduce the heat and cool at a low, rolling boil for 20 minutes
  9. Meanwhile, shred the beets into matchsticks or grate them on a box grater or mandolin
  10. Add the beets to the soup with the beet greens and the kale
  11. Simmer for another 15-20 minutes
  12. Stir in dill and parsley then adjust the salt and pepper
  13. Serve soup in a shallow bowl topped with radishes

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