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
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Lentil soup with silverbeet & potatoes
Serves 4Time 30 minsEnjoy 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
- Wash the potato and silverbeet.
- Cut the potato into small cubes and chop the silverbeet. Cook together in a pot of boiling water.
- In a separate pot, boil the lentils in water for 15 minutes.
- To a pan, add the oil and fry the onions until they are golden and set aside.
- Add the diced garlic, cumin, coriander, and lemon juice to the pot with the silverbeet, potato, and lentils.
- Add enough water to cover the mixture. Cook on low heat for 10 minutes.
- Serve with the onions.
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