Red Lentil Soup with Mint and Beet Greens

Today was One of Those Days. I worked in a frenzy all day, trying to meet deadlines and trying not to look out the window at the Beautiful Weather.

Then when work let out, I took my two-year-old for a walk around the lake. I completely misjudged both the temperature (it was Hot) and my daughter's ability to sit in the carriage for any length of time so I can get in some brisk walking (she can't).

By the time I reached the end of our just-barely-45 minute walk, toting my 30 pound baby in one arm and pushing a stroller with the other, I was hot and cranky. That was when we passed a female jogger. I'm all for staying cool in the summer, but there do have to be some boundaries. She was wearing Very Little. My daughter said it better than I could have (and certainly louder too): "Mommy. Naked lady!"

The point is, I needed some therapy this evening. For me, therapy arrived in the form of a CSA basket loaded with beets and greens.

As soon as I got my very tactful baby into bed, I set right to work scrubbing, soaking, roasting, chopping. Am I the only one who finds gritty beets (with their greens still attached!!) beautiful? Am I the only one who finds chopping and cleaning greens therapeutic?

This soup was a combination of lots of wonderful fresh ingredients that I've been wanting to put to use. The beet greens, of course, but also a lovely Vidalia onion and some super pretty red lentils I bought last week.

And a few sprigs of the abundant mint I have growing on my patio.

It was fresh and exquisitely flavored. Paired with a whole wheat pita bread, it made a satisfying dinner. I think I'm on the road to recovery.


Red Lentil Soup with Mint and Beet Greens
Serves 4


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

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.

Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.

Add the beet greens and cook for a few minutes till they are softened and heated through.

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.

After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.

Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.

Linking this up to Wander Food Wednesday, Let's do Brunch, Real Food Wednesday, Yummy Mummy, Weekend Bloggy Reading, Pennywise Platter Thursday and Fit and Fabulous Fridays.