KATE'S LENTIL & SILVERBEET SOUP
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
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.