Red Lentil Soup with Mint and Beet Greens

By • June 16, 2011 • 0 Comments



Author Notes: This recipe uses loads of seasonal produce. Paired with some fresh bread or pita, it makes a light but satisfying meal.Ordinary Blogger (Rivki Locker)

Serves 6

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 stalks celery, chopped
  • a dozen or so mint leaves, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon coriander
  • beet greens, removed from one bunch of beets (use the beets for something else), cleaned and sliced
  • 1 small tomato, chopped
  • 1 cup red lentils
  • 1/3 cup bulgur wheat
  • 1 egg, lightly beaten
  • extra mint, for garnish, optional
  1. Heat the oil in a medium soup pot. Add the onion and saute for a few minutes, till translucent. Add the garlic and celery and cook for a few minutes longer, stirring frequently.
  2. Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.
  3. Add the beet greens and cook for a few minutes till they are softened and heated through.
  4. Add the lentils, bulgur and about 6 cups of water. Bring to a boil and reduce to a very gentle simmer. Simmer for 30 minutes, adding water as needed if it seems too thick.
  5. After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.
  6. Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.
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Tags: Soups, Vegetarian

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