made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h servings 264 cals
Original recipe yields 6 servings
- Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
- Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
- In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.
Per Serving: 264 calories; 6.1 g fat; 43.8 g carbohydrates; 10.3 g protein; 2 mg cholesterol; 135 mg sodium. Full nutrition