Red Lentil Soup with Beet Greens
Description
Bitter tasting foods contribute to better health but sadly, these foods are largely absent in a typical western diet. Inside our digestive system, bitter tasting foods do wonders! They reduce water retention in our bodies while cleansing our inner organs and blood.
Ingredients
- 2 cups red lentils
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric
- 2 tablespoons ghee, separated (substitute coconut oil if desired)
- 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
Directions
- 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.
