Silverbeet soup Recipe

• 500g red lentils

• 500g green lentils

• 2 bunches silverbeet, washed and roughly cut into small pieces

• 1 tbs rice bran oil

• 1 onion, diced

• 1 tsp sea salt

• 1 tsp ground black pepper

• 1 tsp sumac

• juice of a lemon

• 1 tsp garlic & herbs

• 1 tbs rice flour

• 1 tbs crushed fresh garlic

garnish

• fresh parsley or fresh coriander leaves

• Maras chilli (optional)

• In a large saucepan, colour the onion in the oil.

• Add the silverbeet and the crushed garlic to the onion and continue to cook, stirring, for a further 3 minutes.

• Add the lentils and 6 litres water to the saucepan, bring to a boil and simmer for 10 minutes.

• Add the spices and stir.

• Add the rice flour to thicken the soup slightly. You can add more if you prefer a thicker soup.

• Serve in bowls, and garnish with parsley or coriander leaves, plus Maras chilli if you like a bit more kick.