Black Lentil Borscht
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 ⓘ
Instructions
- Heat coconut oil in a large stockpot.
- Add onions, bay leaves, and salt; saute 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.
- Serve soup hot or cold, garnished with avocado slices, a squeeze of lemon, and a 1-tsp.
- drizzle of olive oil.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).