Beets, Beet Greens and Lentil Stew

A spicy chunky soup that is "NOT borscht". Enjoy!

olive oil for sautéing
1 onion finely chopped
1 tablespoon finely chopped ginger root
3 garlic cloves minced
1 carrot chopped small
1 celery stalk chopped small (can use equivalent amount of chard stalks or kohlrabi)
3-4 medium beets (or equivalent) well washed and diced
greens from the beets, chopped
1 cup lentils, rinsed
10 cups vegetable stock
1/2 tsp cayenne (optional)
yogurt and mint for garnish (optional)


Place a large pot over medium heat and when it is hot, add the oil. Add onion ginger carrot and celery and cook until tender, about 10-15 min.
Add the beets, lentils, stock, cayenne, and cook partially covered until the beets and lentils are tender, about 1-1.5 hours. Can serve immediately or is also excellent if you cool and refrigerate overnight, so the flavours can mingle.
Makes 10-12 cups.

From Souped Up by sally Sampson