Tangy lentil soup with silverbeet and zucchini

Dinner

SERVES:

DIFFICULTY:
Easy

PREP TIME:
20 minutes

COOK TIME:
45 minutes

Ingredients

2 tbsp Extra virgin olive oil2 tab
1 Large onion, chopped
500 g Brown lentils, picked over for stones and washed
1 tsp Salt
2 Medium potatoes, peeled and cut into 1-centimetre (½-inch) cubes
2 Medium zucchinis (courgettes), cut into 1-centimetre (½-inch) cubes
1 Bunch silverbeet (chard), trimmed, washed and shredded into 1-centimetre (½-inch) strips making up 600 g (about 21 oz)
2 Cloves garlic, crushed
Freshly ground black pepper, optional
1 Bunch fresh coriander (cilantro), chopped
Juice of 2 lemons

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Method

Warm oil in a large soup pot (at least 8 litres/2 gallons) capacity) and sauté onions until soft.
Add lentils, salt and 8 cups of water, cover with lid and bring to boil. Turn down heat and simmer for 15 minutes.
Add potato cubes and continue cooking for 10 minutes.
Add zucchini, silverbeet, garlic, pepper and 4 cups of extra boiling water, and cook for a further 5 minutes until the greens just start to soften.
Stir in coriander and lemon juice, and ladle hot into soup bowls. Serve with wholemeal Lebanese bread, if desired.

Notes

Energy per serve: 1201kJ

Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing). Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards. It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.

Nutritional information (per serve)