For a quick and tasty mid-week 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.
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 fetta, crumbled
lemon wedges, to serve
crusty bread, to serve
1 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.
2 Sprinkle soup with fetta and remaining mint and serve with lemon wedges and crusty bread.