Lentil And Silverbeet Soup Recipe
Servings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 1 stalk celery minced
- 1 med carrot peeled and minced
- 1 x clove garlic chopped
- 2 1/2 c. canned tomatoes
- 10 ounce lentils green (1-1/2 c.)
- 6 c. chicken stock or possibly water
- 1 lb Silverbeet sliced 1/2" thick
- 1 pch salt to taste
- 1 pch pepper to taste
- 6 tsp Parmesan cheese
- 6 ounce lean ham minced *
Directions
- Heat oil in large saucepan over medium heat.
- Add in onion, celery and carrot. Cook 1 minute. Add in tomatoes. Cook 2 min, stir in lentils and stock or possibly water. Bring to boil, then reduce heat and simmer, covered 45 min or possibly till lentils are tender.
- Add in Silverbeet, salt and pepper. Simmer about 5 min or possibly till silverbeet is wilted.
- Serve in shallow bowls topped with 1 tsp. of Parmesan.
- * Note: The original recipe did not call for ham, but by adding the ham it really made this soup.
- Silverbeet: A dark green leafy vegetable with bigger, thicker leaves than spinach, it is sold in some supermarkets and most specialty produce markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 41 | 15% |
| Total Fat 4.67g | 6% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 17mg | 6% |
| Sodium 900mg | 38% |
| Potassium 1000mg | 29% |
| Total Carbs 36.43g | 10% |
| Dietary Fiber 17.0g | 57% |
| Sugars 4.89g | 3% |
| Protein 21.98g | 35% |
