Hope you all had a fun-filled Diwali. I have been reading about the great food many of my friends made. I was lucky enough to get a small Diwali Faral package from a friend, who got it from India. I finished it without giving a morsel to anybody :).
Now after all that eating, do you want to start eating something healthy again? Many of you asked me to post the recipes of soups. I have been making a lot of soups these days. I try my best to make one every day for V’s lunchbox. This is one such soup which we liked very much. When I got fresh beets last week, I wanted to use up the gorgeous leaves and stems. So I prepared this. I wrote it down immediately because I did not want to forget about it.
2 cups chopped beetroot leaves and stems
1/2 cup onion
1 tea spn chopped garlic
1/2 cup lentils (I used 16 bean mix with barley) soaked
1 cup chopped potatoes
1/2 tea spn cumin powder
4 cups vegetable broth
1/2 tea spn lemon pepper seasoning (or use lemon juice and pepper)
Heat oil and add onion, garlic, a little salt. Fry till onions are soft.
Add the beetroot leaves and stems and let them cook down a bit.
Add potatoes, lentils, cumin powder, broth. Cook till lentils are soft (I cook in either rice cooker or pressure cooker).
When done, add lemon pepper seasoning (or lemon juice and pepper).
Serve hot with some grated cheese (optional).
Serves : 3-4
Preparation time : 30 mins
2 thoughts on “Beetroot Leaves – Potato Soup”
Looks yummy! What is a substitute for 16 bean mix with barley? What is the amount to use?
You can use a mix of different beans like black eyed beans, chick peas, any dried beans work well. Just use 1/2 cup of any one or mixed beans. I really like orange masoor dal also in it.