Wednesday, 22 April 2015

Beetroot soup with lentils and kale (GF, DF, V+)

Not the classic borscht for sure

After veganizing the borscht there is no stopping to developing it even further. Lentils are there to replace the meat protein but beans would be suitable as well. The egg and the dairy at serving are not missed because the flavour is balanced.

In this version the red lentils are cooked with sliced leek, then at the end the roughly chopped kale is added with the previously cooked then peeled and sliced beetroot. Five more minutes of gentle cooking and the soup is ready to serve. Sprinkle with chopped parsley.

For full instructions, please read the vegan borscht recipe.

No comments:

Post a comment