Tangy lentil soup with silverbeet and zucchini

Step 1

Warm oil in a large soup pot (at least 8 litres/2 gallons)capacity) and sauté onions until soft.

Step 2

Add lentils, salt and 8 cups of water, cover with lid and bring to boil. Turn down heat and simmer for 15 minutes.

Step 3

Add potato cubes and continue cooking for 10 minutes.

Step 4

Add zucchini, silverbeet, garlic, pepper and 4 cups of extra boiling water, and cook for a further 5 minutes until the greens just startto soften.

Step 5

Stir in coriander and lemon juice, and ladle hot into soup bowls. Serve with wholemeal Lebanese bread, if desired.