Lemony lentil soup with greens and garlic

Greens, garlic, lemon and lentil soup in a bowl

This is a deceptively simple soup. It’s quick to make, and deeply nourishing.

Serves 4


1⁄4 cup olive oil

1 large onion

3 cloves garlic, crushed

4-5 big handfuls of chopped chard, spinach and/or silverbeet

400g canned brown lentils, drained and rinsed

750ml-1L water

1 teaspoon sea salt

1⁄4 teaspoon pepper

Juice from 1-2 lemons

50g feta cheese, frozen


1. Gently fry onion and garlic in oil in a large pot. Increase the temperature to medium and add chopped greens and cook until they wilt and even char in places. Add the lentils. Pour over water, add salt and pepper and bring to a simmer. Squeeze in lemon juice and taste for seasoning.

2. To serve, use a microplane or fine grater to grate frozen feta on top.

Nici’s note

Charring the greens gives this soup a wonderful smoky flavour.

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