Orange Lentil and BeetGreens Soup

I have been away from this space for a while. I have actually been away from a lot of spaces for what feels like a long time. This past summer has been difficult for me. My father has not been well this has meant a lot of distant and distressing journeys to India. When I took the trip to India in August, I knew it would probably be the last I would see him. I left with sadness. Last Wednesday, I got the news that he had left for his final resting place. It has taken some time for me to accept the news.

Per our tradition, we say goodbye to the departed after 11 days of mourning, I sometimes still find it difficult to accept the concept of attaching a time period to mourning for someone who was so much a part one’s life. But, sometimes these organized mourning periods are designed to help us deal with immediate loss. Despite having said I wouldn’t I did make the journey back to India one more time, mostly to join my mother and share the pain with her. I had found it difficult to enter the kitchen the past several days, but just before traveling I wanted to make something simple and nourishing. I combined two ingredients that I am very fond of, mostly for their simplicity and good looks! I know, I know, at the end of the day that is where the Beet Greens rock, their vivid red looks give them an advantage like none other in the green universe. Red lentils are quick cooking lentils that if you want to cook further under pressure, they reward you with their buttery soft taste. I finished a final seasoning of spices, but these lentils are really too delicate to be eaten with rice, but make a simple satisfying meal with nicely toasted bread. If you like the nip in the air but want something warmer after a cold day running around this would be just the thing to savor.

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Red Lentil Soup with Beet Greens

Prep Time: 20 minutes

Cook Time: 20 minutes (with a pressure cooker or 50 minutes without)

Serves 4

Ingredients

2 tablespoons oil

1 tablespoon peeled and freshly grated ginger

¾ cup split orange lentils

4 tomatoes, cut into a dice

2 cups of water or 4 cups if not using a pressure cooker

1 teaspoon salt

½ teaspoon turmeric

1 teaspoon red chili powder

2 cups of finely chopped beet greens

1 lime

1 tablespoon ghee

1 teaspoon nigella seeds or cumin seeds

Chopped cilantro

Method of Preparation

1. Heat the oil in the base of a pressure cooker or a heavy bottomed pan for about 1 minute.
2. Add in the ginger and sauté for about 30 seconds.
3. Add in the lentils and the tomatoes 2 cups of water if using a pressure cooker or 4 cups of water if using a regular pot.
4. Add in the salt, turmeric and the red chili powder and pressure cook for about 10 minutes or simmer the mixture under cover for 30-35 minutes, stirring occasionally until the lentils are smooth and soft.
5. Add in the beet greens and simmer for 5 minutes and enjoy the red streaks that gradually bleed into the yellow soup.
6. Cut the lime and squeeze in the juice and stir lightly.
7. Heat the ghee in a small pan on medium heat and add in the nigella and cumin seeds and let them sizzle.
8. Pour this over the lentils and stir lightly.
9. Stir in the chopped cilantro.
10. Pour this into bowls and enjoy with hot crusty bread.