1/3 cup olive oil
1 brown onion, finely chopped
1 1/2 cups green/brown lentils, washed and drained
1 tablespoon salt
1 small bunch silver beet (Swiss chard) about 6 -7 leaves
6 cloves garlic, peeled and crushed
1/2 cup lemon juice
1 cup rolled oats
1/2 cup parsley, finely chopped
This is such a satisfying, comforting soup. Low in fat, healthy and economical. The tang of the lemon is delicious.
Pairs well with …..
Hints and tips:
For extra flavour and zest, add two finely diced tomatoes just before serving.
Wash and drain the silver beet leaves. Trim the end of the stalks and discard. Finely slice the leaves and stalks, about 1 cm (just under 1/2 inch).
Heat the oil in a very large saucepan to high heat and cook the onion for 3 minutes or until golden brown.
Add the lentils, salt and 4 litres (135 fl oz) water. Stir, cover and bring to the boil over high heat. Once the water begins boiling add 2 cups of cold water. This is to avoid the lentils splitting. Cover and bring to the boil again.
Add the silver beet, garlic and oats, cover and simmer for 30 minutes or until lentils are tender. Add the lemon juice and check seasonings. Add more salt if required and stir in the parsley.