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Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

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Broad beans, rainbow chard and beetroot


Fresh broad beans are lovely when they're in season but frozen ones are an excellent substitute in autumn. If you have time, it's a good idea to peel the larger ones because the skins can be a bit tough. If rainbow or ruby chard is unavailable, substitute silverbeet.

You'll need

2 beetroot, halved 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling 1 onion, finely diced 3 garlic cloves, finely chopped 2 bunches rainbow or ruby chard, cut into 5cm pieces 500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded) Finely grated rind and juice of 1 lemon 2 tsp marjoram leaves

Method

  • 01
  • Preheat oven to 200C. Combine beetroot, 1 tbsp oil and 80ml water in a small roasting pan, season to taste, cover with foil, then roast until tender and a knife can easily be inserted (1 hour). Cool, peel, then cut into wedges and set aside.
  • 02
  • Heat remaining oil in a large saucepan over medium heat, add onion and sauté until tender (3-4 minutes). Add garlic and sauté until tender (3-4 minutes). Add chard, sauté until tender (2-3 minutes). Add beans and stir until warmed through (1-2 minutes), then add lemon rind and juice, and marjoram and season to taste. Serve hot, drizzled with extra-virgin olive oil.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Floral, elegant pinot grigio.

Featured in

May 2010

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