Lentil Borscht with Kale

8 Servings

Preparation Time: 15 min
Cooking Time: 75 min


2 tbsp canola oil 30 mL
onion, diced
carrots, diced
celery stalks, diced
beets, diced
garlic cloves, minced
1 tsp paprika 5 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
6 cups chicken, beef, or vegetable stock 1.5 L
28 oz 1 can diced tomatoes 796 mL
1 cup green lentils 250 mL
4 cups kale, centre rib removed, torn into small pieces 1 L
lemon, juiced
1/2 cup chopped fresh dill 125 mL
1 tbsp sugar 15 mL
Optional: sour cream or plain Greek yogurt (for garnish)


Step 1
Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, and beets, and cook for 5-7 minutes, until onions are soft.

Step 2
Stir in garlic, paprika, salt, and pepper and cook for another minute.

Step 3
Pour in stock, tomatoes, and lentils. Increase heat to high and bring soup to a boil. Reduce heat to medium-low and simmer for 40-50 minutes, until lentils are cooked and beets are soft.

Step 4
Stir in kale, lemon juice, dill, and sugar. Cook for another 5 minutes until kale is soft. If the soup is too thick, add more stock or water. Adjust seasonings with more salt and pepper, if needed.

Step 5
Ladle into soup bowls and garnish with sour cream or plain Greek yogurt.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 1 3/4 cups (425 mL)
% Daily Value
% valeur quotidienne
Calories / Calories 200
Fat / Lipides 4.5 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 490 mg
Carbohydrates / Glucides 31 g
Fiber / Fibres 7 g
Sugars / Sucres 9 g
Protein Protéines 10 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer