Red Lentil Soup with Beet Greens Recipe on Food52 (2024)

FAQs

What is the healthiest way to eat beet greens? ›

Are beet greens healthier raw or cooked? In most cases, the healthy nutrients of beet greens are consumed, as long as they aren't overcooked. "Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients," Mathis says.

Red split lentils are nutty and sweet tasting, and they have a great creamy consistency that makes them perfect for hearty soups and stews. Plus, they cook so fast, and you never have to soak them in advance. That's why, they make a perfect go-to on busy weeknights.

Bring a pot of lightly salted water to a boil, add lentils. Cover, reduce heat and simmer the lentils, stirring occasionally for 15-40 minutes or until tender and fluffy textured on the inside. In general, red lentils will take 15 minutes, while brown will take 20 minutes and green lentils will take up to 40 minutes.

Some of our favorite veggies to use scraps from: Onions, carrots, celery, garlic, mushroom, and various greens like chard, kale, and beet greens! Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches.

Use the stems as well as the leaves.

Like Swiss chard, beet leaves have crisp, edible stems that add color and crunch to any beet greens recipe. Don't toss them! Finely dice them and cook them right along with the leaves.

Rich in Nutrients: These greens are a nutrient powerhouse, providing essential vitamins A, C, and K, as well as minerals like potassium, iron, and calcium. Antioxidant-Rich: Beet greens are packed with antioxidants that support overall health, protect against oxidative stress, and help reduce inflammation in the body.

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup. Others, such as green and brown lentils, hold their shape and make a soup with more texture.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

As I noted above, I like to use a mix of lentils such as petite French green lentils, which hold their shape, along with red, brown or yellow lentils, which quickly dissolve to mush, but experiment with what you have on hand and tailor to your liking.

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Cook red lentils for about 6-8 minutes if you'd like them to still be a little firm and tender and for 10 minutes or longer if you prefer them to go soft and mushy.

Beet greens can be stored in the fridge for up to two days. Wash beet greens right before using. 1. Place beet greens in a plastic bag.

Leafy greens such as spinach, Swiss chard, kale, beet greens, and collards pack a punch when it comes to lowering high blood pressure. They're sources of magnesium, as well as potassium, an essential nutrient for preventing or lowering high blood pressure.

You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Cooking beets won't give you the same health benefits because heat destroys betalain pigments and hampers nitrates, but it's still good for your health. To preserve the maximum health benefits, grate raw beets into salads or steam/roast beets just long enough to tenderize them.