Black Lentil Borscht

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

  • 5Servings

Ingredients

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

Preparation

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

  • Calories: 255
  • Carbohydrate Content: 31 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 743 mg
  • Sugar Content: 8 g