Lentil Borscht with Kale – Lentils.org

Lentil Borscht with Kale

  By lentilsorg    

September 6, 2016

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  • Prep: 15 Minutes
  • Cook: 1 Hour
  • 15 Minutes

    1 Hour

    1 Hour 15 Minutes

  • Yields: 8


  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.


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)


Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Sodium490 mg
Potassium604 mg
Protein10 g
Cholesterol0 mg
Sugar9 g
Total Fat4.5 g
Saturated Fat0 g
Total Carbohydrates31 g
Dietary Fiber7 g