Silverbeet, Lentil and Lemon Soup

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

silverbeet soup recipe

250g green lentils

12 big silverbeet leaves, or perpetual spinach or spinach.

Olive oil

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.



  1. Stacey Gasson says

    Hi Kath. I made this for my 8 and 10 year old – big hit, new favourite even, and one they could make themselves. Thanks.

  2. Congratulations for sharing so much very useful information. I will check here regularly. I am a very keen gardener, all the time being told I must have green fingers. All the best to you and yours.

    • Nice to hear from you Pam – there is always something new to learn when your a gardener – whcih is what makes it a lifetime obsession! best Kath

  3. sophie campbell says

    hey Kath

    a nice little lentil fritter -served either with nice vege or stacked in a home-made wholemeal bread roll with salad and home-made mayo – thought it may be a nice recipe to try and then share.

    Serves 4
    Soak 1 cup of lentil in boiled water (i leave it for the day while at work), place lentils in clean water and simmer till tender, Cool.
    Saute 1 onion & a few cloves of garlic add to cooled lentils with 2 eggs and 1/2 c flour 1 teaspoon tumeric , tom paste salt and pepper fresh herbs some home-made breadcrumbs to get the right consistency – spoon into heated frypan and fry will nice and browned using olive oil. serve as desired. Best regards Sophie