Hearty Lentil Borscht Recipes

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VEGETARIAN BORSCHT



Vegetarian Borscht image

A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h

Yield 6

Number Of Ingredients 13

2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1 onion, chopped
2 carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ cup dry yellow lentils
3 medium potatoes, peeled and diced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons sour cream, or more to taste
2 tablespoons chopped fresh dill

Steps:

  • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
  • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
  • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.8 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 12.9 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 134.7 mg, Sugar 6.9 g

HEARTY LENTIL BORSCHT



Hearty Lentil Borscht image

Earthy brown lentils and zesty seasoning combine beautifully with sweet red beets in this simple, colorful and nourishing fall soup

Provided by Lisa Turner

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 small onion, finely chopped
1 large clove garlic, minced or crushed
1 1/2 teaspoons cumin seeds
1-inch piece fresh ginger, minced (1 tablespoon)
2 medium carrots, chopped
1 large potato, chopped
3 medium beets, peeled and chopped
1 cup brown lentils, rinsed
6 cups vegetable stock
2 bay leaves
1 large tomato, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons dried dill
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons balsamic vinegar
2 teaspoons apple cider vinegar
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste
1 cup raw cashews
1/4 to 1/2 cup water
juice from 1 lemon (3 tablespoons)

Steps:

  • To prepare the cashew cream, combine the cashews, 1/4 cup of water and the lemon juice in a blender or food processor. Blend until you have a smooth paste, adding more water as necessary.
  • Heat the oil in a large soup pot over medium heat. When hot, add the onion to the pot and fry, stirring often, for 5 minutes or until softened. Next toss in the garlic, cumin seeds and ginger, and stir for 1 minute.
  • Now add the carrots, potato, beets, lentils, vegetable stock and bay leaves. Bring to a boil, reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender - about 30 minutes.
  • Stir in the tomatoes, jalapeños, dill, paprika and cayenne. If using beet tops, add now. Simmer the soup for 15 minutes. Turn off the heat and stir in the vinegars and sea salt and black pepper to taste.
  • Serve hot with a dollop of cashew cream or sour cream.

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