This rustic and fresh-tasting soup is from Lebanon. The main ingredients are common-or-garden green lentils and a big bunch of silverbeet, with the potato being optional. The soup is flavoured with lemon juice and you can add pomegranate molasses as well for a more complex tang. The soup is definitely better a day after making.
I like to add baharat or Lebanese seven spice mix at the end to enhance the taste, but you can leave it out or just add pinches of cinnamon, coriander, cumin and nutmeg instead.
Vegetable stock cubes and water are good enough to use in this soup. For extra flavour I like to include a stalk of celery and bay leaves to be removed later. A tomato is a good addition too.
At serving time add a little brightness and sparkle to the rather drab-coloured soup with chopped coriander and/or spring onions. You will feel this nutritious soup doing you a power of good as you eat it!
Photography by Jeffrey Chan
- 1 kg bunch silverbeet
- 1/4 cup extra-virgin olive oil
- 1 large brown onion, chopped
- 2-3 cloves garlic, finely chopped
- 1 stalk celery
- 2 bay leaves
- 1 cup (200g) green lentils
- 2 medium potatoes (350g) cut into 1cm dice
- 7-8 cups of water and 2 vegetable stock cubes
- sea salt and freshly ground black pepper
- 2 lemons
- 1 tsp baharat (Lebanese seven spice mix), optional
- 1 small bunch coriander and/or a few spring onions, chopped
- 1 tbsp pomegranate molasses (optional)
- pita bread, preferably wholemeal to serve