Lentil and Lemon Soup with Silverbeet
4 Cups Silverbeet/Half a large bunch, chopped
- 4 Medium Desiree Potatoes any white potatoes), washed thoroughly and cubed
1 Cup Whole Green Lentils
1 Medium Onion, finely diced
1 tsp mixed spice
1 tsp dried mint
3 cloves garlic, minced or grated
2-3 Lemons, juiced
1 tsp salt
Dice the onion and pan fry on low heat until translucent.
- Add the lentils, potatoes and a pinch of salt and pepper and mix through for 2 minutes.
- Fill the pot with water, adding salt and mixed spice and then bring to boil.
Reduce the heat and let the soup simmer for 20 minutes and then add silverbeet. Let it simmer until lentils and potatoes are cooked through.
Separately pan fry the minced or grated garlic until fragrant and then add to the soup with the dried mint.
Once the lentils and potatoes are cooked, turn off the heat and add the lemon juice. Add the lemon juice one tablespoon at a time and tasting until you reach your desired flavour. The soup is meant to be tangy and rich in the flavour of lemon, but if this isn't for you then you can tone it down.
Serve with pepper, lemon rind and fresh mint.
Don't use canned lentils for this recipe. Purchase whole, green lentils and rinse them before using.
Use dry mint if you have some. The dry mint adds a sweet and woody flavour to the soup. If you don't have dry mint, fresh mint will also work fine once fried.