Lentil and Silverbeet Soup is served all around the middle-east. We have had tasty variations in Turkey, Egypt and Morocco. Great soups stews and cilli soup
A few cubes of feta.
1 tsp ground cinnamon
2 tbsp extra virgin olive oil
2 tsp ground cumin
500g split red lentils
2.5l cold water
2 onions (red or white)
Finely grated zest of 1 lemon
Lemon quartered for squeezing over
1 tbsp whole coriander seeds roughly ground in a pestle and mortar
200g silverbeet (Swiss chard) de-stemmed and roughly chopped
Rinse the lentils, then place in a large pot with the cold water and bring to the boil. Cook for 35 minutes, skimming any scum off the top.
Meanwhile, slice the onion and slowly cook them with the oil in a separate pan.
Once the lentils are cooked, place half the lentils in a blender and smooth, or use a wand in the pot.
Leave some lentils to add texture, while the rest are blended to thicken the soup.
Return the lentils to the heat, and season with salt and pepper to taste.
Add the spices to the onions, then the silverbeet and turn through.
Add the silverbeat mixture to the lentils, and mix through.
Serve into bowls, and top with the lemon zest, a sqeeze of lemon juice and some cubes of feta.
Take 500g of lentils, rinse and place in a pot with 2.5L of cold water and bring to the boil for 35 minutes
|Lentil and Silverbeet Soup|