Vegetarian borscht with beluga lentils from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 191) by Susan Spungen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for beluga lentils.

  • NicoleBrown on January 24, 2025

    A joy to make and a delight to eat! My grocery store does not carry beluga or puy lentils. Following the author’s advice, i avoided larger lentils (i feel like I could have made larger lentils work just fine…) and subbed canned butter beans, which I doubled up on. If I went back in time and remade this soup I would do perhaps one less carrot (originally did 4 large) and 4 Yukon potatoes rather than 2. Doubling the beans was the correct choice for me. Glad the author notes it freeze well because it does indeed make a gallon!

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