Lemony Lentil Soup


This hearty and substantial soup sparkles with healthful ingredients rich in B vitamins,
minerals and fiber. Omitting frying the onions, garlic or cilantro is a wise healthy option.

8 oz green lentils, picked over and rinsed
40 fl oz water
1 red onion peeled and finely chopped
9 oz potatoes, rinsed, gently scraped, but into 1 inch cubes
6 leaves chard or silver beets
1/2 tablespoon extra virgin olive oil
2 oz fresh cilantro, rinsed and finely chopped
4 cloves garlic, peeled and finely crushed
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoon fresh lemon juice
(Toasted whole meal pita bread cut in small squares, optional!)

In a large pot combine lentils and water, bring to boil, add onions, potatoes, silver beet
and oil, return to boil, reduce heat to medium, cover and simmer for 10 mins. Add the
cilantro and garlic, season with the salt and black pepper, stir, bring back to the boil,
cover and simmer over medium-low heat for 15 ins or longer or until lentils are soft.
Remove from heat, stir in lemon juice and serve in large soup bowl with toasted pita
bread, if desired.

Soup is a marvelous way to eat healthily, as it can be prepared in advance. I always
feel after a bowl of soup that I have eaten something filling and hot, which is somehow
more satisfying than just nibbling on a lettuce leaf! Here are a couple of my favorite
soup recipes. They can be easily incorporated into family meals, men tend to love soup,
and I had great success serving these to in Scotland, where hungry men would descend
for dinner after a snowy day in the outdoors, starving!