Lentil Borscht has beets, just like traditional Russian borscht, but potatoes, cabbage, tomato and dill are optional.
The one pot cooking method creates a flavorful soup stock, bursting with umami. Soy sauce or Braggs adds even more umami.
Our vegan fusion borscht is deliciously satisfying & nourishing, an excellent source of minerals (e.g. magnesium & iron), vitamins and protein.
Total Prep And Cook Time: 45 Minutes
Nutrition Data Per Serving, 192g: 140 cal, 24 fat cal, 23g carb, 3g fat, 90mg sodium, 8g fiber, 8g protein, 7g Sugars, low Saturated Fat & Cholesterol, good source fiber, Vit A, C, K, Folate, Manganese, Iron, Phosphorus, Potassium, Magnesium. Estimated glycemic load 8
The lentil measurement is relative: In case you are using canned beans, and the amount of drained lentils turns out to be more than 2 cups, don't worry, just throw them all in.
Same goes if you have less than 2 cups. Any amount of lentils is a good thing.
If turnip just isn't your thing: Feel free to use potatoes, which are off our dietary list, but I do like turnips. (I never asked my husband if he likes turnips). Same with tomato. If it makes you happy, add diced tomatoes along with the beets.
in case you were wondering, spinach, beet greens and chard are three of the best and tastiest sources of magnesium. But cabbage is not too shabby either, so you could add that too, if you want greens in your soup.
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