Borsht Lentil Soup

Borsht-lentil-soup

This is a twist on a classic family borscht recipe.  By adding lentils I have increased the amount of fibre and protein in this meal.

What I used:

2 small onions
2 celery stalks – finely chopped
1 cup of lentils
8 cups of water  [option to add some vegetable stock or bouillon cubes for flavouring]
2 tsp cumin
2 cups julienned carrots
2 cups julienned beets
1 cup shredded cabbage
2 potatoes, peeled and diced
4-5 sprigs of thyme (or dill)
Salt and pepper to taste

Directions:

1. Add a little bit of coconut oil to a big pot and cook onions and celery over medium heat for 5 minutes.  Add ½ teaspoon of cumin.

2. Add water (and stock/bouillon cubes if using) and lentils to pot and bring to boil.  When water is boiling, turn down to low heat.

3. Add carrots, beets, cabbage, thyme (or dill) and ½ teaspoons of cumin and simmer for 25 minutes.

4. Add potatoes and simmer for 20 minutes more.  Add salt and pepper to taste and enjoy!

What’s Healthy about This Meal:

Studies have shown that legumes, such as lentils, can help improve glycemic controls related to your blood sugar levels.  Because they are complex carbohydrates, there is a slower release of sugar into your bloodstream which gives you a steady stream of energy.  Legumes are also a source of protein and fibre which means your belly will feel satisfied for longer.  Beets are known for having anticancer and immunity boosting properties, and by using them in this soup the beets also contribute calcium, magnesium, potassium, iron and vitamin A.

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