Directions
1. Combine the red lentils with 4 cups of water in a heavy, 3-qt saucepan. Bring to a full boil over high heat, stirring occasionally. Remove any froth from the surface (this will reduce the gassiness of the lentils.)
2. Add the ground coriander and cumin, the beets, turmeric, bay leaf, chile, and ghee or olive oil and stir to combine.
3. Bring to a boil again, then reduce the heat to medium-low, cover, and simmer until the lentils and beets are soft and cooked through (about 20 minutes.)
4. Remove from heat and allow soup to cool for a bit.
5. Remove the bay leaf and add the salt, olive oil, and black pepper.
6. Blend the soup to your desired consistency, adding more water if needed.
7. Garnish with cilantro and serve with a lime slice (the lime enhances the taste and helps with protein digestion and iron absorption.)
