- serves 3 people
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 300 g brown lentils
- 3 Nicola potatoes, peeled and diced
- 1 bunch silverbeet (Swiss chard), washed and finely chopped
- 3 cloves garlic, smashed
- 200 ml olive oil
- 1 bunch coriander, chopped
- 2 lemons
- Sea salt flakes and freshly ground pepper
- 2 pieces Lebanese bread, to serve
Instructions
- Place lentils and potatoes in a pan and cover with 2.5 cm of water. Cook lentils and potatoes in water until soft. Add silverbeet (chard) to the pot. Cook for 5 minutes.
- In separate pan fry garlic in olive oil till golden, add coriander, salt, pepper and lemon juice to taste, then take off the heat.
- Toast pita bread in the oven till crisp.
- Pour lentil mix into bowls and top with garlic, lemon and coriander mix. Serve with some toasted pita on the side.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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