Red Lentil Soup with Beet Greens

Author Notes

Bitter tasting foods contribute to better health but sadly, these foods are largely absent in a typical western diet. Inside our digestive system, bitter tasting foods do wonders! They reduce water retention in our bodies while cleansing our inner organs and blood. And don’t worry, you don’t have to start munching on raw bitter melon to include bitter tasting food in your diet! Many different types of leafy greens, spices like turmeric, and fenugreek seeds all provide the “inner” bitterness that your body needs.

The last time I was at the farmers market, I saw people buy the beetroots and discard their greens – boy are they missing out! These beet greens have a natural saltiness to them and can be added to all kinds of soups, stews, and warm salads. This warm and hearty lentil soup uses three of my favorite bitter foods – beet greens, fenugreek seeds, and turmeric. This is my go-to detox recipe for the cold winter! Enjoy some bitterness! —Medha | Farm on Plate

Test Kitchen Notes

WHO: Farmonplate is a classically trained chef living in Vancouver who cooks with fresh, local ingredients.
WHAT: A hearty soup with flavorful spices and Indian influence.
HOW: In a large pot, boil lentils, fenugreek seeds, tumeric, and ghee until tender, then blend into a purée. Add chopped cooked beet greens and lemon juice and serve yourself a heaping bowl.
WHY WE LOVE IT: If you went as hard as we did this holiday season on cookies, pies, and all variations of sweets, soup is the perfect January refrigerator staple. Health benefits aside, the bitter beetroots are, well, bitter and are a welcome addition to this soothing soup (Bonus: They can be easily swapped for whatever green you have in your fridge.) —The Editors