Hands up those that grow silverbeet and don’t use it – go on don’t be shy! Many a kiwi garden sports unused silverbeets. Here’s a delicious soup that uses lots of leaves to fill you with vim and vigour.
Silverbeet, lentil and lemon soup recipe
250g green lentils
12 big silverbeet leaves, or perpetual spinach or spinach.
6 perennial leeks or one leek
Some garlic cloves crushed
3 potatoes chopped
2 carrots sliced
1 bay leaf
4 sprigs of thyme
4 cups of vegetable stock
1/3c lemon juice
- Put the lentils in a bowl and cover with cold water to soak while you prepare the vegies
- Wash the silverbeet, trim out the centres and slice leaf and stem finely.
- Heat the oil in a large pot and gently cook the leek till soft and starting to colour.
- Add the potato, garlic, beet stems and carrot and saute till you smell the garlic. Drain the lentils while you do this.
- Add the lentils, stock, thyme and bay plus 2 cups of water. Bring to the boil and simmer gently with the lid on for about 30 minutes or until the lentils are cooked. Stir to stop it sticking on the bottom.
- Remove the herbs and stir in the silverbeet and lemon juice and cook for a couple of minutes until the silverbeet is wilted.
- Taste and add salt and pepper as you wish.
- Serve with parmesan and a lemon wedge.