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Photo of Lentil, lemon and silverbeet soup by WW

Lentil, lemon and silverbeet soup

1 - 3
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

2 tsp

Stock powder

2 tsp, vegetable, gluten free variety

Lentils, canned, rinsed, drained

2 400g can, (2 x 400g cans), brown variety


150 g, leaves, chopped

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and cumin and cook, stirring, for 1 minute or until fragrant.
  2. Add stock powder, lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add silverbeet and simmer for 2 minutes or until wilted. Stir through lemon juice. Serve sprinkled with black pepper.


TIP: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick. Add it: 2 celery sticks, diced with onion in step 1. Swap it: Lentils for chickpeas.