One-Pot Wonders

Red Lentil Soup with Mint and Beet Greens

June 16, 2011
0
0 Ratings
  • Serves 6
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)

What You'll Need
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

0 Reviews