Beet & Black Lentil Borsch

Beet & Black Lentil Borsch

Serves 6-8

Ingredients:

1 tsp coconut oil

3 leeks (cut with a knife)

4 cloves garlic minced

pinch sea salt

4 bay leaves

4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired

4 medium / 1 ½ lbs. beets Cone #2

3 medium carrots cone #4

2 cups shredded cabbage of your choice Cone #4

3 Tbsp. tomato paste

1 Tbsp. Dijon mustard

1 tsp. dried juniper berries (about 12)

1 tsp. caraway seeds

8-10 cups vegetable broth

1 cup dried black or green lentils

2 tsp. apple cider vinegar

cracked black pepper to taste

 

 

Directions:

1. If possible, soak lentils overnight or for up to 8 hours in pure water. Drain and rinse well.

2. Prepare all vegetables. Wash and slice the leeks into rounds. Mince garlic. Chop beets and Slice unpeeled carrots with cone #4. Shred cabbage Cone#4.

3. In the 7 qt or 10 Qt over medium heat, melt coconut oil. Add leeks and salt and cook until tender, about five minutes. Add garlic, cook 2 minutes until fragrant. Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic. Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needed), and lentils (reserve cabbage). Bring to a boil, Place lid on – medium click down to low-reduce to simmer and cook until the lentils are tender, about 15-20 minutes. Add cabbage and vinegar, stir, and let cook for another 5 minutes.

4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper. Drizzle with olive oil and serve. Enjoy.