Here is a more enticing, healthier alternative to the classic 7-layer dip, which can be somewhat fatty. It takes a little bit more work, but I promise it is worthwhile! People frequently ask me for this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 2 small beets, peeled and coarsely grated
- 3 tablespoons vinegar
- 2 tablespoons vegetable oil, or as needed
- 1 onion, chopped
- 2 carrot, coarsely grated
- 8 cups water
- ¼ medium head cabbage, shredded
- ¾ cup dry yellow lentils
- 3 medium potatoes, peeled and diced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons sour cream, or more to taste
- 2 tablespoons chopped fresh dill
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 13 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 135 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Had no cabbage, so used the beet greens. Used half veggie broth and half water. Delicious
I like to boil beets first separately. And start with frying carrot and onion then pour water, always.