Beet & Black Lentil Borsch.

Beet & Black Lentil Borscht + A Book | My New Roots:
Serves 6-8
Ingredients:
knob ghee
3 leeks
4 cloves garlic
pinch salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium beets
3 medium carrots
2 cups shredded cabbage of your choice
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups / 2+ liters vegetable broth
1 cup dried black lentils (Du Put lentils would also work)
2 tsp. apple cider vinegar
cracked black pepper to taste
olive oil for garnish

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.
Peel beets and grate using a food processor or julienne by hand (the beets break down too much when grated by hand).
Slice unpeeled carrots into rounds.
Shred cabbage.

3. In a large stockpot over medium heat, melt a knob of coconut oil or ghee.
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 needd), and lentils (reserve cabbage).
Bring to a boil, 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.
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