Recipes

KATE'S LENTIL & SILVERBEET SOUP

INGREDIENTS:

1 ½ Cups Lentils

6 cups cold water

1 Bay Leaf

10 leaves Silverbeet

1 Onion, chopped

3 cloves Garlic

3 teaspoons mixed herbs

Freshly ground Pepper

 

DIRECTIONS:

Wash Lentils & place in a heavy saucepan.

Cover with the water, add the Bay Leaf & bring to the boil.

Skim off the froth.

Turn down the heat & simmer for one hour until the lentils are soft.

Remove the white stem of the Silverbeet & chop the leaves.

Heat one teaspoon of oil in a frying pan & add the onion.

Fry gently, add Garlic, Silverbeet & Herbs.

Stir & cook until the Silverbeet is wilted.

Pour the frying pan mix into the lentil mix.

Bring back to the boil & add flavouring.

Simmer for further 15 minutes.

Serve with toast, croutons or flat bread.

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