Date made: 1/11/2011
3 medium Idaho potatoes, cut 1/2-in pieces
4 carrots, cut in 1/2-in pieces
4 small-medium beets with stems, cut in 1/2-in pieces*
1 green onion, chopped*
1/2 medium onion, chopped
1 1/2 c lentils
3 c chicken broth
water
2 bay leaves
cumin, celery salt, salt, and pepper to taste
Combine ingredients in crock pot. Fill to min fill line with water, and cook on low for 8-10 hours or high for 4-6 hours.
I've been sick over the last few days and a nice hot soup sounded really good after having that borscht last week. I threw together a bunch of vegetables I had left over, and I found some lentils in the pantry to go with it. Again, there were just enough beets that my non-beet palate wasn't overpowered, but it was hearty and tasty. I also ate it with some cornbread on the side.
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