Silverbeet soup Recipe

Silverbeet soup Recipe

  • Ingredients

  • Method

Ingredients

  • 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)

Method

  • 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

Lentils Red Persian 500G

$4.99

Onions Brown

$0.66

$3.59 per kg
Black Pepper Fine

from$4.99

Sumac

from$4.49

Lemons

$1.04

$5.99 per kg
Garlic & Herbs

from$4.99

from

Garlic

$1.05

$29.99 per kg
Maras Chilli 100G

$4.99