Beetroot & lentil soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 249 Kcal, 8g Protein, 27g Carbohydrates, 11g Fat


  • 45 g long grain rice (e.g. parboiled)
  • 60 g lentils, black (beluga)
  • 4 dl water, boiling
  • 1 shallot
  • 1 garlic clove
  • 400 g boiled beets
  • 1 tbsp rapeseed oil
  • 8 dl vegetable bouillon
  • salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • 2 dl Dessert Extrafin (sour milk)
  • 0.25 bunch flat-leaf parsley
  • 3 tbsp grated horseradish in a jar

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  • Cook the lentils and rice in boiling water for approx. 10 mins. until almost soft, then drain.
  • Chop the shallot, press the garlic, sauté both in the oil. Dice the beetroot, add to the pan and briefly sauté. Add the stock and balsamic, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Puree the soup, return the lentils and rice to the pan, gently heat through, season.
  • Blend the sour milk and horseradish with a handheld blender until frothy. Serve the soup in bowls. Finely chop the parsley and sprinkle on top of the soup. Serve with wholegrain bread.
  • Tip:

    Replace the black lentils with green lentils.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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