This is a hearty soup which, when served with some corn bread, makes a complete meal! It comes from my well loved copy of Frances Moore Lappe's Diet for a Small Planet. Ingredients 1/4 cup olive oil 2 large onions 2 large garlic cloves 1 carrot, chopped 1/2 tsp thyme and marjoram 3 cups seasoned stock 1 cup brown or green lentils salt to taste 1/4 cup parsley, chopped 1 500g jar of tomatoes 2 cups chopped spinach or silver beet 1/4 cup dry sherry 2/3 cup grated Swiss cheese
Method 1. Heat oil in a large pot and saute onions, garlic and carrots for 3 to 5 minutes. 2. Add herbs and saute for another minute to release the flavours. 3. Add stock, lentils, salt and tomatoes and cook, covered until lentils are tender, about 45 minutes. 4. Add sherry, parsley and silver beet and continue to simmer until silver beet is tender. 5. To serve, put 2 tbsps of cheese in each bowl and fill with soup. Serve with corn bread or muffins.