Black Lentil Borscht

• 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

1. Heat coconut oil in a large stockpot.
2. Add onions, bay leaves, and salt; saute until softened, about 5 minutes.
3. Stir in garlic, and cook 1 minute more.
4. Add grated beets, cabbage, pepper, lentils, and 8 cups water.
5. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes, or until lentils are tender.
6. Add caraway seeds and beet greens, and let greens wilt 3 to 4 minutes.
7. Serve soup hot or cold, garnished with avocado slices, a squeeze of lemon, and a 1-tsp.
8. drizzle of olive oil.

coconut oil, onions, bay leaves, salt, garlic, beets, cabbage, freshly ground black pepper, black beluga lentils, caraway seeds, avocado, lemon, coldpressed olive oil

Taken from www.vegetariantimes.com/recipe/black-lentil-borscht/ (may not work)