COOKING TIME: 55 mins SERVES: 6 servings

Ingredients

• 3 tablespoons olive or vegetable oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stick finely chopped
• 2 1/4 cups dried French lentils, rinsed
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 3 bay leaves
• 3 strips lemon rind
• Sea salt and freshly ground pepper
• 6 cups chicken stock
• 2 cups silverbeet, chopped

Directions

1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.

2. Add 6 cups stock, lentils, thyme, lemon rind, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.

3. Simmer lentils until they are tender and have absorbed most of the water, 40 minutes or until tender. If necessary, drain any excess water after lentils have cooked.

4. 5 minutes before the lentils are cooked stir through the silverbeet and cook until tender.

5. Serve immediately, or allow to cool and reheat later.