For a quick and tasty soup combine a good quality broth with lentils and in-season vegetables. Serve with a few springs of mint for an additional bite of fresh flavour.
Greek-Style Lentil and Chard Soup Recipe
Serves 4
Ingredients:
2 tbsp olive oil
1 large brown onion, finely chopped
2 carrots, trimmed, peeled, diced
2 garlic cloves, crushed
2 x 400g can lentils, drained and rinsed
4 cups vegetable stock
1 large lemon, finely grated rind and ⅓ cup juice
1 large bunch of chard (or silverbeet), shredded
½ cup mint leaves, roughly chopped
100g Greek Feta, crumbled
lemon wedges, to serve
crusty bread, to serve
Method:
Heat oil in a large saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 8 minutes or until tender. Add garlic and cook for 1 minute.
Add lentils, stock, lemon and juice and 3 cups water. Stir until well combined. Bring to the boil. Add chard and half of the mint to the soup. Stir until well combined and chard is just wilted.
Sprinkle soup with Feta and remaining mint and serve with lemon wedges and crusty bread.