Red Lentil Soup With Beet Greens

• 2 cups red lentils
• 1 tablespoon fenugreek seeds
• 1 teaspoon turmeric
• 2 tablespoons ghee, separated
• 1 teaspoon salt
• 1 tablespoon cumin seeds
• 1 teaspoon finely shredded ginger
• 2 cloves of garlic, chopped
• greens from 1 bunch of beets, chopped
• Juice of 2 lemons

1. Sort, wash, and drain the red lentils.
2. Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tablespoon of ghee and salt.
3. Bring to a full boil over high heat. Reduce the heat to low and cover with a tight-fitting lid. Simmer until the lentils are soft and fully cooked, about 30 minutes.
4. Puree the lentils in blender or with a hand blender, until the consistency is smooth. If the puree is too thick, add more water; then check for seasoning. Keep it warm.
5. Heat the remaining 1 tablespoon of ghee in a saucepan over medium heat.
6. When ghee is hot, add cumin seeds and fry for 15 seconds, until fragrant. Add ginger and garlic, and cook it for another minute.
7. Add chopped beet greens, cover, and cook for 5 minutes until tender.
8. Saute beet greens, then add them to the soup along with some lemon juice, and serve warm.

red lentils, fenugreek seeds, turmeric, ghee, salt, cumin seeds, ginger, garlic, beets, lemons

Taken from food52.com/recipes/25132-red-lentil-soup-with-beet-greens (may not work)