Vegan Beet, Vegetable & Black Lentil Stew

in Plant Power (Vegan)last month (edited)


Hello everyone! I'm going to try something just a bit different today. I finally decided to try one of the actual recipe plugins here on WordPress, so instead of writing up a big long post I'm going to try to keep this intro short and sweet to just jump right into the recipe! Though don't get used to it, I blog to share recipes but also because I enjoy the catharsis of writing and/or having a space to share my thoughts. I reserve the right to be as verbose (or not) as I like. ;)

Besides wanting to see how the recipe format comes out, I really wanted to save this combination for my own good because I absolutely love how the seasoning came out in this variation of an autumn classic. I've shared beet soup before, but this was worth the write up.

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Vegan Beet & Black Lentil Stew

There may be many versions of borscht out there, but it never hurts to have one more. Especially a completely vegan yet utterly delicious recipe!

The herb mixture was what did it for me, but you can easily swap out some of the other ingredients like Swiss chard instead of kale, or even the beet greens if you are lucky enough to have them. Green lentils or white beans would make a good sub for the black lentils if you can't find them locally.

  • 1 small onion, peeled & chopped
  • 1 small jalapeno, de-seeded & minced
  • 2 medium carrots, sliced
  • 5-6 medium to large beets, chopped
  • 3 cloves minced garlic
  • 2 teaspoons dried dill
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground celery seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaves
  • 1/4 teaspoon ground pepper
  • 2 cups black lentils, rinsed & drained
  • 8 cups low or no-sodium vegetable broth
  • 3 cups chopped kale or other dark leafy green
  • 3 tablespoons apple cider vinegar
  • vegan sour cream to garnish (optional)
  1. Heat a large stockpot over medium heat. Add the chopped onion, jalapeno. and carrot. Sauté for 5-7 minutes, or until the mixture starts to soften. Adding a tablespoon or two of water as needed to keep from sticking.

  2. Next add in the beets through the herbs. Mix together and cook for an additional minute or two before stirring in the lentils and vegetable stock. Increase the heat to high to bring to a boil, then reduce the heat to low, partially cover and simmer for about 40 minutes, or until the vegetables and lentils are cooked through.

  3. Once the vegetables are cooked to your liking, remove the bay leaves and stir in the chopped kale and apple cider vinegar. Taste and adjust the seasoning to your liking. Scoop into a bowl and add a dollop of vegan sour cream or plain unsweetened plant-based yogurt. Enjoy!

I didn't write this down initially, so hopefully I didn't miss anything! With just this one post under my belt, I'm not sure if the recipe editor makes it much easier to type up, but at least it should make it more user friendly to print or pin. I can't say I'll go back and edit previous recipes, however I'll try it again going forward when I have new ones to share. Now we'll see how well it translates to my Hive blog...

Enjoy!

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Found this via Twitter, in the post from @traciyork. It looks divine!

@traciyork is always the best sharer! Thanks for popping by to check it out @jayna!



The rewards earned on this comment will go directly to the person sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.

Oooooh! I always need a dish to make to go with my cashew nut cream cheese! And I somehow think this might be up the beet alley of @thebigsweed

Oh yum, I've been slacking on making my own cheeses/cheesy sauces, so that cashew nut cheese just sounds divine! I'm sure it would be perfect in this type of soup! I keep thinking I'm going to try to make some kvass again, as well, but then I use my beets for other things, haha.

My favourite nuts for savoury cheese is cashew and for sweet macadamia. Macadamia cream on fruit salad is DELISH

Yummmm, I am definitely going to have to try that, sans hot hot hot Jalapenos..Lol... but otherwise I can almost taste it now! 😋

I love my beetroot blackbean burger patties but have not had anything like this before so you get a 2 thumbs up and a definitely bookmarking from me!

This jalapeno was pretty mild, but you can easily omit it! I don't think it would impact the flavor much at all. I just had a whole bowl full of them to use, so I've been putting them in everything, haha!

Mmm, beets everywhere! I haven't put them in a burger patty in a while, so perhaps I need to do that soon, too!

Actually I was just laying in bed thinking about your stew, so the seed has definitely been planted!

Good morning by the way!😃

Be verbose anytime your heart desires, when I have the time to read your posts, I enjoy every word!

Now let's get right down to business.

I LOVE ME SOME BEETS.

garden journal footer.png
Cool footer, wouldn't you agree? I think you may know the young lady, @riverflows, who designed this, JUST FOR ME she"s pretty cool as well! 👍
I read the recipe and after I get back from NJ on Monday, I'll be whipping up some beet and black lentil stew.

Besides the dried marjoram, which I have never used or even know what it's, and the low sodium vegetable broth, the other ingredients are on location.

Preparing this would be fun or you could just invite me over to give it a taste. 😁

Love that beet-iful footer! @riverflows is a dear for making some gorgeous ones for the garden journal.

If you bring me some of those beets, I'll be happy to whip up another batch! I have another bulk order coming in today of those lovely black lentils. They're one of my favorite lentil varieties lately.

I had been telling @fionasfavourites I had seen a few people (even folks I personally know) on traditional social media lately whine about people who write recipe posts but type up a "full novel" before they actually get to the recipe. Which is frustrating because who are you to complain when you are getting a recipe for free? It's not that hard to scroll down if you don't want to read the rest of my post (though as Fiona mentioned--that's where most of the good tips are). I never have that problem here on Hive, luckily, which is probably why I've always enjoyed interacting on here more than most other sites!

Where do you order the black lentils from, if you don't mind me asking?

So many people rush around every minute of their waking hours that they don't have any time to smell the roses.
Life can be hectic if you allow it to be!
The next time I'm in the area I bring some beets by. 😁

Don't mind you asking, at all: https://www.clearcreekfoods.com/

I've enjoyed all of the lentils and beans from both Clear Creek and their sister brand Palouse. High quality and seem to be a lovely organization. They just reached out the other day on Instagram to ask to share some of my recipes using their ingredients, which is kind of fun!

Thank you for the info.

I think any babushka would approve of this dish.

High praise, indeed!

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