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Sort, wash, and drain the red lentils.
Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tablespoon of ghee and salt.
Bring to a full boil over high heat. Reduce the heat to low and cover with a tight-fitting lid. Simmer until the lentils are soft and fully cooked, about 30 minutes.
Purée the lentils in blender or with a hand blender, until the consistency is smooth. If the purée is too thick, add more water; then check for seasoning. Keep it warm.
Heat the remaining 1 tablespoon of ghee in a saucepan over medium heat.
When ghee is hot, add cumin seeds and fry for 15 seconds, until fragrant. Add ginger and garlic, and cook it for another minute.
Add chopped beet greens, cover, and cook for 5 minutes until tender.
Sauté beet greens, then add them to the soup along with some lemon juice, and serve warm.