Lentil and Silverbeet Soup Recipe

Recipe : Lentil and Silverbeet Soup

Ingredients :

280g (1.5 cups) brown lentils, washed

1 liter (4 cups) chicken stock

850g (1 lb 14 oz) silverbeet

3 tbsp olive oil

1 large onion, finely chopped

4 garlic cloves, crushed

25g (1/2 cup) finely chopped coriander

4 tbsp lemon juice

lemon wedges, to serve

Method :

Put the lentils in a large saucepan with the stock and 1 liter (4 cups) water. Bring to the boil, then reduce the heat and simmer, covered, for 60 minutes.

Remove the stems from the silverbeet and shred the leaves. Heat the oil in a saucepan over medium heat and cook the onion for 2-3 minutes, or until transparent. Add the garlic and cook for 1 minute. Add the silverbeet and toss for 2-3 minutes, or until wilted. Stir the mixture into the lentils.

Add the chopped coriander and the lemon juice, then season and cover. Simmer for 15-20 minutes. Serve with the lemon wedges.

Serves 6

Nutrition Per Serve (8): Fat 15g; Carbohydrate 20g; Protein 38g; Dietary Fibre 11g; Cholesterol 83mg; 1782kJ (425Cal)

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