A thick, hearty and vibrant beet borscht with lentils, quinoa and carrots for a complete and nourishing one-pot meal.
Ingredients:
For 6-8 servings.
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced or crushed
2 teaspoons fresh ginger, minced or grated
2 to 3 red or green chilies, seeded and finely chopped
1/2 teaspoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried chives
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
2 bay leaves
1 large tomato, chopped
6 cups vegetable stock or water, or more as needed
1/3 cup quinoa, rinsed
1/2 cup brown lentils, rinsed
2 large beets, peeled and chopped
1 large carrot, chopped
1 large potato, diced
2/3 cup fresh dill, trimmed and chopped
fresh beet greens, chopped (optional)
juice from 1 lemon (3 tablespoons)
1 1/2 teaspoons sea salt, or to taste
fresh cracked black pepper, to taste
3/4 cup raw cashews, soaked for a few hours in water, drained and rinsed
juice from 1 lemon (3 tablespoons)
3 teaspoons nutritional yeast
1 tablespoon fresh dill, chopped
1/4 water, or more as needed
Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until it begins to soften and brown slightly on the edges. Add the garlic, ginger and chilies and pour in the balsamic vinegar. Cook, stirring, for another few minutes until the vinegar has evaporated.
Now add the thyme, oregano, chives, paprika, cumin, turmeric, cayenne if using, and bay leaves. Stir for a minute and then add the tomato. Cook for another few minutes until the tomato has softened.
Pour in the vegetable stock or water and stir in the quinoa, lentils, beets, carrot and potato. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and lentils are tender, about 20 to 25 minutes. Stir occasionally, adding more stock or water to thin out the soup if desired.
At this point, you may partially purée the soup with a hand blender, making sure to leave most of the vegetable pieces undisturbed so the borscht retains a chunky quality. Stir in the fresh dill, lemon juice and salt and pepper. If including fresh beet greens, toss in a few handfuls at a time until wilted. Cover and simmer for another few minutes.
While the borscht is cooking, prepare the cashew cream. In a blender, combine all of the ingredients and blend until smooth and creamy, adding more water as necessary.
Serve the borscht hot with a dollop of cashew cream on top and garnished with more fresh dill if desired.
Recipe came from - Foodandspice. This work is licensed under creative commons attribution licenses
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced or crushed
2 teaspoons fresh ginger, minced or grated
2 to 3 red or green chilies, seeded and finely chopped
1/2 teaspoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried chives
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
2 bay leaves
1 large tomato, chopped
6 cups vegetable stock or water, or more as needed
1/3 cup quinoa, rinsed
1/2 cup brown lentils, rinsed
2 large beets, peeled and chopped
1 large carrot, chopped
1 large potato, diced
2/3 cup fresh dill, trimmed and chopped
fresh beet greens, chopped (optional)
juice from 1 lemon (3 tablespoons)
1 1/2 teaspoons sea salt, or to taste
fresh cracked black pepper, to taste
3/4 cup raw cashews, soaked for a few hours in water, drained and rinsed
juice from 1 lemon (3 tablespoons)
3 teaspoons nutritional yeast
1 tablespoon fresh dill, chopped
1/4 water, or more as needed
Instructions:
Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until it begins to soften and brown slightly on the edges. Add the garlic, ginger and chilies and pour in the balsamic vinegar. Cook, stirring, for another few minutes until the vinegar has evaporated.
Now add the thyme, oregano, chives, paprika, cumin, turmeric, cayenne if using, and bay leaves. Stir for a minute and then add the tomato. Cook for another few minutes until the tomato has softened.
Pour in the vegetable stock or water and stir in the quinoa, lentils, beets, carrot and potato. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and lentils are tender, about 20 to 25 minutes. Stir occasionally, adding more stock or water to thin out the soup if desired.
At this point, you may partially purée the soup with a hand blender, making sure to leave most of the vegetable pieces undisturbed so the borscht retains a chunky quality. Stir in the fresh dill, lemon juice and salt and pepper. If including fresh beet greens, toss in a few handfuls at a time until wilted. Cover and simmer for another few minutes.
While the borscht is cooking, prepare the cashew cream. In a blender, combine all of the ingredients and blend until smooth and creamy, adding more water as necessary.
Serve the borscht hot with a dollop of cashew cream on top and garnished with more fresh dill if desired.
Recipe came from - Foodandspice. This work is licensed under creative commons attribution licenses
Comments
Post a Comment