I love anything with beets, including borscht, a soup featuring the veggie. This variation on classic borscht contains fiber and protein rich lentils as an added boost to make it more substantial, and perfect for a comforting weeknight dinner. This is easy to make and so good, it is perfect with some crusty sourdough bread and a salad on the side!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine all ingredients in a medium saucepan, and bring to a boil.
- Lower to a simmer and cook for about 25-30 minutes until the veggies and lentils are tender.
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- Allergen Friendly
- Heart Healthy