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)
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Ingredients
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1 tablespoon
olive oil
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1
onion, chopped
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4
cloves garlic, chopped
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2
stalks celery, chopped
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a dozen or so mint leaves, chopped
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1 teaspoon
salt
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1/4 teaspoon
coriander
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beet greens, removed from one bunch of beets (use the beets for something else), cleaned and sliced
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1
small tomato, chopped
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1 cup
red lentils
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1/3 cup
bulgur wheat
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1
egg, lightly beaten
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extra mint, for garnish, optional
Directions
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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.
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Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.
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Add the beet greens and cook for a few minutes till they are softened and heated through.
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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.
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After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.
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Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.
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