Red Lentil & Beet Green Soup

2 cup red lentils
greens from 1 bunch of beets – chopped
1 tbsp fenugreek seeds
1 tbsp cumin seeds
1 tsp turmeric
1 tsp finely shredded ginger
2 cloves of garlic – chopped
1 tsp salt
2 tbsp ghee
juice of 2 lemons

Sort, wash and drain the red lentils. Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tbsp of ghee and salt. Bring to a full boil over high heat. Reduce the heat to low and cover with 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 and check for seasoning. Keep it warm.

Heat the remaining 1 tbsp 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, cook it for another minute. Add chopped beet greens, cover and cook for 5 minutes until tender.

Add the beet green mixture to the soup, mix well. Add the juice of lemons and check for salt. Serve warm!

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