Lentil, lemon and silverbeet soup
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Garlic
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
Silverbeet
150 g, leaves, chopped
Lemon juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
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.
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