Beets. One of my absolute favourite foods and the foundation of this Nourishing Lentil Borscht. Beets have a lovely earthy flavour and their health benefits are numerous. As their beautiful deep red colour indicates, beets are a powerful blood tonic, assisting with anemia, heart health and circulation. They’re rich in antioxidants and fibre and are supportive to our livers and detoxification system.


I enjoy beets weekly in a variety of ways. They are fabulous whether raw, roasted, steamed, or pickled and are delicious in salads, juices, as a hearty side dish, and of course, in this incredibly comforting and satisfying lentil borscht. Every summer, I look forward to making borscht, when the vegetables are at their peak in freshness and vibrant in flavour and colour.


This recipe was inspired when my first “my farmers market” produce box arrived at my doorstep several weeks ago. I was ‘Christmas morning as a child’ kind of excited to lay all the stunning veggies out on my table and of course take a lot of photos.


Shortly after my photoshoot, I proceeded to make a particularly large pot of borscht with some of the freshly delivered, organic and local veggies. This being the second time I made a massive pot of borscht this summer, I delivered half of the finished product to my Nonna and she gave the recipe her stamp of approval.


I hope you enjoy this Nourishing Lentil Borscht as much as my Nonna and I did!



Nourishing Lentil Borscht

Serves: 8
Prep/Cook Time: 40 minutes


2 tbsp (30 ml) olive oil
2 cloves garlic, crushed
1 large cooking onion, diced
12 cups (3 litres) vegetable stock
1 28 oz (800 ml) can of tomatoes, chopped
1 cup (250 ml) dried lentils, rinsed
2 cups (500 ml) potatoes, cut in small cubes
2 cups (500 ml) green beans, halved
2 cups (500 ml) Swiss chard or cabbage, finely chopped
2 cups (500 ml) beets, shredded
1 cup (250 ml) carrots, shredded
1 cup (250 ml) fresh dill, chopped (¼ used for garnish)
Juice of 1-2 lemons (depending on preferred acidity)
Salt and pepper to taste.


1. Sauté onion and garlic in oil over medium heat, in a very large pot. Cook until translucent; about 5 minutes.
2. Add vegetable stock, canned tomatoes, and lentils; bring to a boil.
3. Once boiling, add potatoes and simmer for about 10 minutes, with the lid on.
4. Remove the lid and add green beans and the stems of the swiss chard; cook for 5 minutes.
5. Add beets, carrots, Swiss chard (or cabbage), lemon juice, 3/4 of the dill (save 1/4 for garnish on top) and salt and pepper to taste.
6. Cook for another 5-7 minutes or until all ingredients are cooked.