Sunday, September 29, 2013

Brown Lentil and Beet Borscht - Gluten-Free, Low Fat Vegan

brown lentil beet borscht
This recipe for Brown Lentil and Beet Borscht is an adaptation of a delicious recipe called Beluga Lentil Borscht from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!  The adaptations I've made are largely based on what ingredients I needed to substitute because they weren't in the house. She provides an option for using oil or not, and a recipe for "Cashew Cream" to serve as a garnish.  There is also an alternate Slow Cooker recipe.

This recipe makes 8 servings, which means most of us can put it away to fully savour again on another day.  I freeze mine but it would be wonderful as a home-canned soup!  Now, on with the recipe:

INGREDIENTS
  • 1 big organic roasted potato, chopped
  • 2 small organic carrots, roasted, chopped
  • 3 medium beets, roasted, peeled, chopped
  • 1 T. Water or Broth
  • 1 small chopped Onion
  • 3 cloves minced Garlic
  • 1 tsp. Caraway or Fennel Seed (I only had fennel)
  • 1 C. Brown Lentils
  • Leaves from above beets, chopped (optional)
  • 6 C. Water for cooking
  • 2 Bay Leaves (remember to remove before serving!)
  • 1 jar organic Pasta Sauce (containing Tomato)
  • 2 tsp. dried Dill
  • 1 T. Apple Cider Vinegar
  • Salt and Pepper to taste
  • Perogies to garnish
METHOD:
  • Preheat the oven to 400F
  • Chop and roast the potato, carrots and beets for about 25 minutes in a heavy covered pot (clay or whatever)
  • Saute the Onion for about 5 minutes in the small quantity of water in a large pot.  Add in the Garlic and Seeds for an additional 1 minute
  • Combine the roasted vegetables with the onion/garlic/seeds in the pot, add the cooking water, bay leaves, and lentils and cook until tender (about 20 minutes)
  • Add the pasta sauce and dill and cook for about 15 more minutes, or until dill is rehydrated
  • Boil up some perogies (store-bought, or your own)
  • Before serving add Apple Cider Vinegar, pepper, and salt.  Remove the bay leaves.
  • Top each individual bowl with perogies
Enjoy!

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