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Ingredients
Silverbeet and lentil soup
Gremolata
Method
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.
Note
- 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.