Good Food
for Good

Lentil soup with silverbeet & potatoes

QuickUnder $10/4 servesMain MealsVegetarianSoups & SaladsLentils & Legumes Middle Eastern
Serves 4Time 30 minsLentil Soup with Silverbeet and Potatoes

Enjoy this delectable, satisfying lentil soup

Fat - total 15g 21%
Fat - saturated 2g 6%
Salt 225mg 10%
Protein 10g 21%
Carbs 27g 9%
Sugar 10g 12%
Energy 1191kJ 14%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1/2 cup) Dry green lentils
  • ( 10 leaves) Raw silverbeet
  • ( 1/4 cup) Lemon juice
  • ( 2 medium) Desiree potato, peeled
  • ( 3 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 4 tbsp) Vegetable oil
  • ( 1 1/2 L) Tap water
  • ( 1 tsp) Cumin (cummin) seed powder
  • ( 1 tsp) Coriander seed powder

Method

  1. Wash the potato and silverbeet.
  2. Cut the potato into small cubes and chop the silverbeet. Cook together in a pot of boiling water.
  3. In a separate pot, boil the lentils in water for 15 minutes.
  4. To a pan, add the oil and fry the onions until they are golden and set aside.
  5. Add the diced garlic, cumin, coriander, and lemon juice to the pot with the silverbeet, potato, and lentils.
  6. Add enough water to cover the mixture. Cook on low heat for 10 minutes.
  7. Serve with the onions.
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