easy vegan borscht

Today, here on the east coast, we're in the middle of a Hurricane. On days like this, I like to lay low, enjoy the time with my family, and take the excuse to make (and eat!) some comfort food. Borscht is a delicious and nutritious traditional dish, here's my spin on it!

What you'll need: Borscht broth (found in the Kosher section of my local grocery store), two medium potatoes, three carrots, 3 cups of lentils, salt and red pepper seeds to taste, and two vegetable bouillon cubes.

Start out by pouring the broth into your pot. Fill up the empty glass with water and add it. Bring broth to a boil and add salt, red pepper seeds, and vegetable bouillon cubes. Once at a boil, add the lentils. Cover on high heat and cook for 10 minutes. Add the potatoes and carrots and reduce to medium heat. Check back often, once the potatoes begin to get soft, cover and reduce to a simmer until the soup reaches your desired consistency. I let mine simmer for a little longer so the soup will be thicker and less broth'y!

I had a friend who sat next to me the entire time I was making my borscht. Isn't she just the cutest? Serve your soup hot with a side of rye toast and a pickle. SO delicious! Borscht is traditionally served with a generous dollop of sour cream, which I left out but you can feel free to add! Perfect hurricane weather dinner.

xo, e.m.