Rated 5 out of 5 based on 2 votes
- 1 bunch x silverbeet
- 1 cup x brown lentils
- 1 x white onion
- 2 x potatos peeled
- 1 x lemon
- 1 tablespoon x olive oil
- 8 cups x water
- 1 teaspoon x rock salt
Heat oil in large pot, and add onion to it. Cook until golden and soft.
Add 4 cups of boiling water to the pot, along with the lentils and salt. Cook for 10 minutes.
Add another 2 cups of boiling water.
Chop the potato into bit sized squares, and add to pot. Cook for 10 minutes.
Once potato and lentils are cooked and soft, add chopped up silverbeet stalks. Cook for 2 minutes.
Finally, add the finely chopped silverbeet leaves to the pot. Poor over the last 4 cups of boiling water and cover with pot lid and stove turned off.
Season with the juice of one lemon, and add a lemon wedge and toasted flat bread on the side.
Healthy, nutritious, vegan, vegetarian, gluten free… bowl of goodness!
Leave a Review
Nice and fresh! Yummo!