Pink and Purple Borscht

• 1 Tablespoon Coconut Oil (or Olive Oil)
• 1 Yellow Onion, Diced
• 5 cloves Garlic, Minced
• 1 teaspoon Caraway Seeds
• 1 Tablespoon Dried Thyme
• 2 Tablespoons Spicy Mustard
• 1/4 cups Tomato Paste
• 1 teaspoon Salt, Or To Taste
• 2 cups Grated Beets
• 2 cups Grated Carrots
• 8 cups Vegetable Broth
• 1 cup Dried Green Lentils, Soaked Overnight Then Drained
• 4 cups Shredded Purple Cabbage
• 1 Tablespoon Apple Cider Vinegar
• Black Pepper To Taste

1. 1.
2. Heat oil in a large pot on medium-low heat and add diced onions.
3. Saute for 10 minutes, or until onions are translucent.
4. Add the garlic and cook about 30 seconds, or until fragrant.
5. 2.
6. Add the caraway seeds, thyme, mustard, tomato paste, and salt.
7. Stir until combined then add the beets and carrots.
8. Add the vegetable broth and lentils and turn the heat up to high.
9. Bring to a boil, then cover and simmer on low for 15 minutes.
10. 3.
11. Add the cabbage and apple cider vinegar and cook another 10-15 minutes, or until the cabbage is tender.
12. Add black pepper and more salt (if necessary), to taste.
13. Serve warm with crusty bread.

coconut oil, yellow onion, garlic, caraway seeds, thyme, spicy mustard, tomato paste, salt, grated beets, carrots, vegetable broth, green lentils, purple cabbage, apple cider vinegar, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/pink-and-purple-borscht/ (may not work)