Lentils in Lemon Soup with Silverbeet

Start by prepping the ingredients, dicing the onion, cubing the potatoes, and roughly chopping the silverbeet. Juice the lemons and set aside.

In a large saucepan, add a little bit of olive oil and fry the onion on low heat with for about 2 minutes.

Add the lentils, potatoes, mixed spice and one teaspoon of salt and pepper and fry on medium heat for a few minutes, until fragrant. Stir often to prevent from sticking and add a little more olive oil if needed.

Add the water and another teaspoon of salt, cover, and bring to a gentle boil.

Reduce the heat and let the soup simmer for 15 minutes and then add silverbeet. Cover again and let the soup simmer for an additional 15 minutes or more, pushing the silverbeet down as it cooks, until it has softened and turned a deep green colour and the lentils and potatoes are cooked through.

While the soup is cooking, heat a small frypan over medium heat and fry the minced or grated garlic until fragrant and then add to the soup with the dried mint.

Once the lentils and potatoes are cooked, turn off the heat and let it cool for a few minutes then and add the lemon juice. I recommend adding the lemon juice one tablespoon at a time and tasting until you reach your desired flavour. The soup is meant to be tangy and rich in the flavour of lemon, but if this isn't for you then you can tone it down.

Serve with cracked pepper, lemon rind, a drizzle of extra virgin olive oil and fresh mint.