LEBANESE LENTIL & SILVERBEET SOUP    back.jpg (2643 bytes)

1 ½ cups brown lentils 1 clove garlic, finely chopped
6 cups cold water ¼ cup chopped coriander leaves
10 leaves silverbeet salt to taste
¼ cup olive oil freshly ground black pepper
1 large onion, finely chopped ¼ cup lemon juice

Wash lentils well and place in a heavy pan with the cold water. Bring to the boil, skimming if necessary, then cover and simmer gently for one hour or until lentils are soft. 

Wash silverbeet well and cut off stems. Slit leaves down the middle, then shred coarsely. 

Heat oil in a separate pan, add onion and fry gently until transparent. Stir in garlic and cook for a few seconds longer. Add shredded silverbeet to pan and fry, stirring often until leaves wilt. 

Pour onion and silverbeet mixture into lentils, add coriander leaves, salt and pepper to taste and the lemon juice. Cover and simmer gently for a further 15 minutes, then serve.