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Ingredients
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Method
Ingredients
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500g red lentils
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500g green lentils
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2 bunches silverbeet, washed and roughly cut into small pieces
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1 tbs rice bran oil
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1 onion, diced
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1 tsp sea salt
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1 tsp ground black pepper
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1 tsp sumac
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juice of a lemon
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1 tsp garlic & herbs
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1 tbs rice flour
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1 tbs crushed fresh garlic
garnish
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fresh parsley or fresh coriander leaves
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Maras chilli (optional)
Method
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In a large saucepan, colour the onion in the oil.
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Add the silverbeet and the crushed garlic to the onion and continue to cook, stirring, for a further 3 minutes.
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Add the lentils and 6 litres water to the saucepan, bring to a boil and simmer for 10 minutes.
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Add the spices and stir.
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Add the rice flour to thicken the soup slightly. You can add more if you prefer a thicker soup.
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Serve in bowls, and garnish with parsley or coriander leaves, plus Maras chilli if you like a bit more kick.