Lentils.org

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Lentils.org

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Lentil Borscht with Kale

Prep Time: 15 Minutes

Total time: 1 Hour 15 Minutes

Servings: 8

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    1 onion, diced

    2 carrots, diced

    2 celery stalks, diced

    4 beets, diced

    3 garlic cloves, minced

    1 tsp (5 mL) paprika

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper

    6 cups (1.5 L) chicken, beef, or vegetable stock

    1 can (28 oz/796 mL) diced tomatoes

    1 cup (250 mL) green lentils

    4 cups (1 L) kale, centre rib removed, torn into small pieces

    1 lemon, juiced

    1/2 cup (125 mL) chopped fresh dill

    1 Tbsp (15 mL) sugar

    Optional: sour cream or plain Greek yogurt (for garnish)


Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and beets, and cook for 5-7 minutes, until onions are soft.
  2. Stir in garlic, paprika, salt, and pepper and cook for another minute.
  3. Pour in stock, tomatoes, and lentils. Increase heat to high and bring soup to a boil. Reduce heat to medium-low and simmer for 40-50 minutes, until lentils are cooked and beets are soft.
  4. Stir in kale, lemon juice, dill, and sugar. Cook for another 5 minutes until kale is soft. If the soup is too thick, add more stock or water. Adjust seasonings with more salt and pepper, if needed.
  5. Ladle into soup bowls and garnish with sour cream or plain Greek yogurt.

Nutritional Information

  • Serving Size: 1 3/4 cups (425 mL)
  • Per serving:
  • Calories 200
  • Total Fat 4.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 31 g
  • Dietary Fibre 7 g
  • Sugar 9 g
  • Protein 10 g
  • Sodium 490 mg
  • Potassium 604 mg
  • Folate 67 mcg