Diabetes Health

Lentil Soup with Beet Greens

This warm and hearty lentil soup is perfect for the monsoon season and is enriched with the goodness of beet greens which are a great source fibre, protein, phosphorus and zinc.

Preparation Time: 5 min

Cooking Time: 20 min

Makes: 6 servings


  • 2 cup lentils (tuvar dal)
  • 1 bunch of beets leaves, finely chopped
  • 1 tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • 2 cloves of garlic, finely chopped
  • 1 tsp salt
  • 2 tbsp ghee
  • Juice of 1 lemon


  1. Wash and drain the lentils. Soak them in 6 cups of water and add fenugreek seeds, turmeric, 1 tbsp of ghee and salt to the lentils and pressure cook them for two whistles.
  2. Blend the lentils in a blender until smooth.
  3. Heat the remaining 1 tbsp of ghee in a saucepan over medium heat.
  4. Add cumin seeds and fry for 15 seconds until they pop.
  5. Add ginger and garlic and cook them for another minute.
  6. Add chopped beet greens, cover and cook for 5 minutes until soft.
  7. Add the beet green mixture to the soup and mix well.
  8. Add lemon juice and salt for taste. Serve hot.

Nutritive value per serving:

  • Energy: 121 kcal
  • Protein: 3 g
  • Carbohydrates: 5 g
  • Fat: 4 g
  • Fibre: 5 g

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