Beet & Black Lentil Borscht

Beet & Black Lentil Borscht**

**A note: I hope you will treat yourself to a visit to this beautiful website. The author is a vegetarian with beautiful writing skills and her photography is also beautiful. It is healthy eye candy to view her creations and read her experiences about food and to find creative ways to eat more vegetables whether you are a plant-based eater or not. I made this recipe last weekend, and it is both wonderful and deeply nutritious, even for people who hesitate with beets. It was well worth the effort. I’ll do it again and it is worthy of company too. I hope you will try it! I made some helpful comments below in italics. Nancy Mehlert, MS

Ingredients:

- 2 tablespoons of ghee
- 3 leeks
- 4 cloves of garlic
- Pinch of salt
- 4 bay leaves
- 4 sprigs of fresh thyme or 1 tablespoon, dried (extra for garnish if desired)
- 4 medium beets (1 ½ lbs.)
- 3 medium carrots
- 2 cups shredded cabbage of your choice
- 3 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried juniper berries (about 12)
- 1 teaspoon caraway seeds
- 8-10 cups vegetable broth
- 1 cup dried black lentils (green work too)
- 2 teaspoons apple cider vinegar
- Cracked black pepper to taste
- Olive oil for garnish

Directions:

1. 1. 1. If possible, soak the lentils overnight or for up to 8 hours in pure water. Drain and rinse well. I did this, and they also sprouted which increases the ease of digestion and nutrition. I could not find black lentils and used green instead and they worked beautifully.

1. 1. 2. Prepare all vegetables. Wash and slice the leeks into rounds. Mince the garlic. Peel beets and grate with a food processor or julienne by hand (the beets break down too much when grated by hand.) I chose to julienne by hand and was very pleased with their texture when I finished. Slice unpeeled carrots into rounds. Shred cabbage.

1. 1. 3. In a large stockpot over medium heat, melt the ghee. Add leeks and salt and cook until tender, about five minutes. Add garlic, cook 2 more 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 the cabbage. Bring to a boil, reduce to simmer and cook until the lentils are tender, about 18-22 minutes. Add cabbage and vinegar, stir and let cook for another 5 minutes. I did not have the thyme and used poultry seasoning instead which has thyme in it and I did not have the caraway seeds so I left them out. The Dijon is one of the secrets to this as are the juniper berries so be sure to add those!

1. 1. 4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper. Drizzle with olive oil and serve. I gave a friend two quart jars and put two more in my fridge for meals this week. Holds nicely in the refrigerator for 5-6 days.

2 tablespoons of ghee

3 leeks

4 cloves of garlic

Pinch of salt

4 bay leaves

4 sprigs of fresh thyme or 1 tablespoon, dried (extra for garnish if desired)

4 medium beets (1 ½ lbs.)

3 medium carrots

2 cups shredded cabbage of your choice

3 tablespoons tomato paste

1 tablespoon Dijon mustard

1 teaspoon dried juniper berries (about 12)

1 teaspoon caraway seeds

8-10 cups vegetable broth

1 cup dried black lentils (green work too)

2 teaspoons apple cider vinegar

Cracked black pepper to taste

Olive oil for garnish

1. If possible, soak the lentils overnight or for up to 8 hours in pure water. Drain and rinse well. I did this, and they also sprouted which increases the ease of digestion and nutrition. I could not find black lentils and used green instead and they worked beautifully.

4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper. Drizzle with olive oil and serve. I gave a friend two quart jars and put two more in my fridge for meals this week. Holds nicely in the refrigerator for 5-6 days.