MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Lentil Borscht
Categories: Soups
Yield: 6 Servings

1 tb Oil
1/4 Red onion; minced
2 cl Garlic; peeled & minced
4 c Water
1 ts Dried thyme
1/2 ts Dried rosemary
1 Bay leaf
1 c Celery; diced
Kombo seaweed strip (1")
- (optional)
2 c Red beets (2 to 4);
- peeled, diced 1/2"
1 c Carrots (3 sm);
- peeled, sliced 1/4"
1 c Turnip (1 md);
- peeled, diced 1"
2 c Green spinach, chard, or
- beet greens;
- finely sliced (optional)
2 c Cooked lentils
- (approximate) *
1/2 c Parsley; chopped
1 tb Fresh dill;
- minced (optional)
1 tb Low sodium soy sauce or
- Braggs liquid aminos
Salt & pepper; to taste

Total time: 45 Minutes

* Approximately 3/4 cup dry lentils, cooked with 2 cups water &
1/2 ts salt -OR- 2 cans, drained. Just put them all in, don't
worry about making it exactly 2 cups.

Heat oil on medium low in a 4 qt saucepan.

Add minced onion, increase heat to medium saute until soft.

Add minced garlic, saute for 1 minute.

Add water, thyme, rosemary, bay leaf, optional kombu, diced celery,
diced beets.

Bring to boil, lower heat to simmer, cover, and cook 10 minutes.

Add diced carrots and turnip, bring back to boil, reduce heat to
simmer, cover and cook until vegetables are soft.

Add cooked lentils and optional greens, bring back to boil, reduce
heat to medium low, cover and cook 5 minutes.

Add soy sauce or Braggs, finely chopped parsley, optional dill, salt &
pepper to taste.

Optional:

Serve with a dollop of vegan cashew yogurt or cashew sour cream.

Per 192 g serving: 140 cal, 23 g carbs, 3 g fat (17% CFF), 90 mg
sodium, 8 g fiber, 8 g protein, 7 g Sugars, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180803030555/
http://www.savvyvegetarian.com/vegetarian-recipes/ lentil-borscht.php>

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