Silverbeet soup Recipe

Silverbeet soup Recipe

  • Ingredients

  • Method


  • 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


  • 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.

Shop products used in this recipe

Onions Brown


$3.59 per kg


Oasis - sumac 100g




$3.99 per kg





$39.99 per kg