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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)
- 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
- 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.
- Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.
- Add the beet greens and cook for a few minutes till they are softened and heated through.
- 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.
- After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.
- Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.
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To refrigerate or not refrigerate?
We give it 8 tentacles up.