Ingredients

The following ingredients have 6 Servings
  • 2 cups red lentils
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon turmeric
  • 2 tablespoons ghee, separated
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds
  • 1 teaspoon finely shredded ginger
  • 2 cloves of garlic, chopped
  • greens from 1 bunch of beets, chopped
  • Juice of 2 lemons

Instruction

  • Sort, wash, and drain the red lentils.
  • Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tablespoon of ghee and salt.
  • Bring to a full boil over high heat. Reduce the heat to low and cover with a tight-fitting lid. Simmer until the lentils are soft and fully cooked, about 30 minutes.
  • Purée the lentils in blender or with a hand blender, until the consistency is smooth. If the purée is too thick, add more water; then check for seasoning. Keep it warm.
  • Heat the remaining 1 tablespoon of ghee in a saucepan over medium heat.
  • When ghee is hot, add cumin seeds and fry for 15 seconds, until fragrant. Add ginger and garlic, and cook it for another minute.
  • Add chopped beet greens, cover, and cook for 5 minutes until tender.
  • Sauté beet greens, then add them to the soup along with some lemon juice, and serve warm.