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  • Lentil And Silverbeet Soup

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    Lentil And Silverbeet Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 1 med onion minced
    • 1 stalk celery minced
    • 1 med carrot peeled and minced
    • 1 x clove garlic chopped
    • 2 1/2 c. canned tomatoes
    • 10 ounce lentils green (1-1/2 c.)
    • 6 c. chicken stock or possibly water
    • 1 lb Silverbeet sliced 1/2" thick
    • 1 pch salt to taste
    • 1 pch pepper to taste
    • 6 tsp Parmesan cheese
    • 6 ounce lean ham minced *

    Directions

    1. Heat oil in large saucepan over medium heat.
    2. Add in onion, celery and carrot. Cook 1 minute. Add in tomatoes. Cook 2 min, stir in lentils and stock or possibly water. Bring to boil, then reduce heat and simmer, covered 45 min or possibly till lentils are tender.
    3. Add in Silverbeet, salt and pepper. Simmer about 5 min or possibly till silverbeet is wilted.
    4. Serve in shallow bowls topped with 1 tsp. of Parmesan.
    5. * Note: The original recipe did not call for ham, but by adding the ham it really made this soup.
    6. Silverbeet: A dark green leafy vegetable with bigger, thicker leaves than spinach, it is sold in some supermarkets and most specialty produce markets.

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