Silverbeet and lentil soup with gremolata

Silverbeet is a wonderfully versatile winter green that works beautifully in this simple yet flavourful soup. This nourishing soup recipe is vegetarian and gluten-free. Created by Emma Galloway for Taste magazine

  • 50 mins cooking
  • Serves 4
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For more of Emma's recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme


Silverbeet and lentil soup
  • 4 large stems silverbeet
  • 1/4 cup extra virgin olive oil
  • 1 carrot, peeled and finely diced
  • 1 small potato, peeled and finely diced
  • 3 clove garlic, crushed
  • 1 long green chilli, deseeded and finely chopped
  • 2 teaspoon finely chopped thyme
  • 1 bayleaf, fresh or dried
  • 1 cup Puy lentils, rinsed and drained
  • 1.5 litre vegetable stock
  • small handful flat-leaf parsley
  • 1 clove garlic
  • zest 1 lemon


  • 1
    Wash silverbeet well and cut out stems with a sharp knife. Finely slice stems and set aside. Roll leaves into a cigar shape, finely shred and set aside.
  • 2
    Heat olive oil in a large saucepan over medium heat. Add silverbeet stalks, carrot, potato, garlic, chilli and thyme and cook for 2 minutes, stirring often until slightly tender.
  • 3
    Add bayleaf, rinsed lentils and vegetable stock. Increase heat and bring to the boil then reduce heat to a simmer. Partially cover with a lid and cook for 30 minutes or until lentils are tender.
  • 4
    Add silverbeet leaves and cook for a further 3-5 minutes. Season well with salt and freshly ground black pepper.
  • 5
    To make gremolata, finely chop the parsley and garlic together, add lemon zest and roughly chop.
  • 6
    Serve bowls of hot soup with a little gremolata sprinkled on top.


  • This recipe used French-style lentils (also known as Puy lentils) here as they hold their shape once cooked; you could also use beluga lentils if available. - Use homemade vegetable stock, if possible. It will make all the difference in a simple soup such as this.

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