Lentil, lemon and silverbeet soup
1 medium, finely chopped
2 clove(s), crushed
2 tsp, vegetable, gluten free variety
lentils, canned, rinsed, drained
2 can(s), (2 x 400g cans), brown variety
150 g, leaves, chopped
1 x 3 second spray(s)
- 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.
- 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.