Roasted Beet and Fennel Yogurt Soup with Dill and Crispy Lentils
An original, elegant soup that combines the earthy sweetness of roasted beets with the anise-like aroma of fennel, softened with yogurt and finished with crispy lentils, fresh dill, and a touch of lemon.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g medium beets (peladas and cut diced)
- 300 g fennel bulb (sliced; reservar algunas frondas for decorar)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 45 ml olive oil (divided)
- 160 g cooked lentils (well escurridas and dry)
- 2 g ground cumin (divided)
- 2 g sweet paprika (for the lentejas)
- 900 ml vegetable broth (low sodium)
- 180 g plain Greek yogurt (more extra optional for servir)
- 30 ml lemon juice (freshly squeezed)
- 10 g fresh dill (chopped, more a poco for decorar)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the beets, fennel, and onion on a large baking tray. Add 30 ml (2 tbsp) olive oil, half of the cumin, 1/2 teaspoon salt, and a pinch of black pepper. Toss well.
- 2
Roast the beets, fennel, and onion for 30 minutes at 220 °C / 425 °F, stirring halfway through, until the beets are tender and the fennel edges are golden.
- 3
Meanwhile, dry the cooked lentils very well with paper towels. Toss them with the remaining 15 ml (1 tbsp) olive oil, sweet paprika, the other half of the cumin, and a pinch of salt. Spread them on a small tray or on one side of the main tray.
- 4
Bake the lentils at 220 °C / 425 °F for 15 minutes, stirring once, until lightly crisp. Set aside.
- 5
Transfer the roasted vegetables to a large pot. Add the chopped garlic and cook for 1 minute over medium heat, stirring, until fragrant.
- 6
Pour in the vegetable broth and bring the mixture to a gentle boil. Cook for 10 minutes over medium-low heat so the garlic softens and the flavors meld.
- 7
Remove from the heat and blend the soup until very smooth. Add the Greek yogurt, lemon juice, chopped fresh dill, the remaining salt, and black pepper to taste. Blend for a few seconds more to combine.
- 8
If the soup is too thick, add a little more hot broth or water. Taste and adjust the salt, pepper, or lemon as needed.
- 9
Serve the soup hot in bowls. Finish with the crispy lentils, a little extra Greek yogurt, reserved fennel fronds, and more dill on top.
Chef tips
For a brighter color, add the yogurt at the end with the soup off the heat and do not boil it afterward. The lentils turn crispier if they are very dry before baking.
Substitutions
You can replace the Greek yogurt with lactose-free plain yogurt or a plant-based alternative for a vegan version. Dill can be swapped for fresh parsley, though the flavor profile will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
