Beluga Lentil Borscht

There’s nothing better on a cold winter’s night than a steaming bowl of beet, potato, and cabbage soup. Adding in beluga lentils makes it even heartier. Enjoy with a hunk of homemade bread.

SOY-FREE OPTION*, GLUTEN-FREE, OIL-FREE OPTION**

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 50 minutes for stove top, 8 1/2 to 10 1/2 hours for slow cooker

YIELD: 8 servings

INGREDIENTS:

• 1 tablespoon (28 ml) olive oil (**use water or broth)
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 cup (192 g) beluga lentils or regular brown lentils
• 1 large potato, chopped (peeled if not organic)
• 2 small carrots, chopped (peeled if not organic)
• 3 medium beets, peeled and chopped
• 6 cups (1.4 L) water if cooking on the stovetop or 4 cups (950 ml) water if cooking in a slow cooker
• 2 bay leaves
• 3 tablespoons (18 g) veggie bouillon
• 1 can (14.5 ounces, or 410 g) diced tomatoes or 1 1/2 cups (270 g) chopped fresh tomatoes
• 2 teaspoons dried dill weed
• 1 tablespoon (28 ml) apple cider vinegar
• Salt and pepper, to taste
• Vegan sour cream or *Cashew Cream, for serving

INSTRUCTIONS:

FOR STOVE-TOP 

1. Heat the olive oil in a large stockpot over medium heat. Add the minced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and caraway seeds to the pot and sauté for 1 more minute.
3. Add the lentils, chopped potato, chopped carrots, chopped beets, water, bay leaves, and veggie bouillon to the pot. Stir to combine.
4. Cook until the lentils and beets are tender, approximately 30 minutes.
5. Once the lentils are tender, add the diced tomatoes and dried dill weed to the pot. Cook for an additional 15 minutes.
6. Just before serving, add the apple cider vinegar, salt, and pepper. Adjust the other herbs and spices according to taste. Remove the bay leaves.
7. Serve the soup topped with vegan sour cream or Cashew Cream, if desired.

FOR SLOW COOKER 

1. Heat the olive oil in a sauté pan over medium heat. Add the minced onion and sauté until translucent, about 5 minutes. Add the minced garlic and caraway seeds and sauté for 1 more minute.
2. Transfer the cooked onion mixture to a slow cooker. Add the lentils, chopped potato, chopped carrots, chopped beets, water, bay leaves, and veggie bouillon. Stir to combine.
3. Cook on low heat for 8 to 10 hours.
4. Once the lentils are tender, add the diced tomatoes and dried dill weed to the slow cooker. Cook for an additional 30 minutes on high heat.
5. Just before serving, add the apple cider vinegar, salt, and pepper. Adjust the other herbs and spices according to taste. Remove the bay leaves.
6. Serve the soup topped with vegan sour cream or Cashew Cream, if desired.

NUTRITIONAL INFORMATION:

PER 1 1/2-CUP (355 ML) SERVING

•  156.3 calories; 2.1 g total fat; 0.3 g saturated fat; 3.1 g protein; 16.7 g carbohydrate; 2.9 g dietary fiber; 0 mg cholesterol.