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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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Ingredients
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
Gremolata
- small handful flat-leaf parsley
- 1 clove garlic
- zest 1 lemon
Method
- 1Wash 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.
- 2Heat 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.
- 3Add 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.
- 4Add silverbeet leaves and cook for a further 3-5 minutes. Season well with salt and freshly ground black pepper.
- 5To make gremolata, finely chop the parsley and garlic together, add lemon zest and roughly chop.
- 6Serve bowls of hot soup with a little gremolata sprinkled on top.
Notes
- 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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