Black Lentil Borscht Recipe | Vegetarian Times Skip to main content

Black Lentil Borscht

Enjoy this hearty soup hot or cold, for lunch or for dinner.



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1 Tbs. coconut oil
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2 medium onions, halved and sliced (3 cups)
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4 bay leaves
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2 tsp. sea salt
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6 cloves garlic, minced (2 Tbs.)
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3 medium beets, roots peeled and grated, greens sliced into thin ribbons (4 cups)
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2 cups cabbage, sliced into thin ribbons
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1 tsp. freshly ground black pepper
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½ cup black beluga lentils, rinsed and soaked 8 hours, or overnight
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1 ½ Tbs. caraway seeds
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1 ripe avocado, for garnish
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1 lemon, cut into 8 wedges
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5 tsp. cold-pressed olive oil, for garnish


1. Heat coconut oil in a large stockpot. Add onions, bay leaves, and salt; sauté until softened, about 5 minutes. Stir in garlic, and cook 1 minute more. Add grated beets, cabbage, pepper, lentils, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes, or until lentils are tender. Add caraway seeds and beet greens, and let greens wilt 3 to 4 minutes.

2. Serve soup hot or cold, garnished with avocado slices, a squeeze of lemon, and a 1-tsp. drizzle of olive oil.

Nutrition Information: 

8 g
Total Fat: 
12 g
Saturated Fat: 
4 g
31 g
0 mg
743 mg
7 g
8 g
Makes 5 servings

Comments on this Recipe

I really enjoyed this. It was very hearty with a nice flavour.