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Ingredients
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2 small beets, peeled and coarsely grated
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3 tablespoons vinegar
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2 tablespoons vegetable oil, or as needed
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1 onion, chopped
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2 carrot, coarsely grated
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8 cups water
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¼ medium head cabbage, shredded
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¾ cup dry yellow lentils
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3 medium potatoes, peeled and diced
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salt and pepper to taste
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2 tablespoons tomato paste
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2 tablespoons sour cream, or more to taste
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2 tablespoons chopped fresh dill
Directions
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Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
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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.
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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.
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Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.
Nutrition Facts (per serving)
264 | Calories |
6g | Fat |
44g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 264 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 2mg | 1% |
Sodium 135mg | 6% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 13g | 46% |
Total Sugars 7g | |
Protein 10g | 21% |
Vitamin C 42mg | 47% |
Calcium 79mg | 6% |
Iron 3mg | 19% |
Potassium 1020mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.