Lentil Borscht

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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: 5 minutes | Cook Time: 30 minutes | Ready in: 35 minutes

Ingredients

• 1 cup organic lentils (green, brown, or black will work)
• 4 cups filtered water or veggie broth
• 2 organic garlic cloves, minced
• 1 organic onion, diced
• 1 large organic beet, diced small
• 2 organic carrots, sliced
• 2 stalks celery, sliced
• 2 tsp dried dill
• 1/2 tsp celery seed
• 1 Tbsp apple cider vinegar
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper

Instructions

1. Combine all ingredients in a medium saucepan, and bring to a boil.
2. Lower to a simmer and cook for about 25-30 minutes until the veggies and lentils are tender.
3. Serve!