BROWN LENTILS WITH SILVERBEET & CURRANTS

SERVES 6 PREP 10 MINS COOK 35 MINS

2 ¼ cups (550g) brown lentils 3 garlic cloves, 1 left whole, 2 finely chopped 1 bay leaf 3 ½ litres water ¼ tsp each salt, pepper 1 tbsp extra-virgin olive oil, plus extra for drizzling 1 onion, finely chopped 10 silverbeet stalks, leaves, stalks finely chopped 75g currants zest, juice 1 lemon 1 large handful soft herbs, roughly chopped

1 Prepare all of the ingredients based on the instructions in the ingredients list.

2 Place the lentils, whole garlic clove, bay leaf and water into the saucepan. Season with the salt and pepper, then bring to the boil and simmer for 35 mins, until soft (adult supervision required!). Remove from the heat, drain if necessary and set aside to cool.

3 Heat 1 tbsp olive oil in the frying pan over a medium heat. Add the onion, chopped garlic and silverbeet stalks, and gently saute for 2-3 mins. Remove from the heat and transfer to the serving bowl.

4 Add the silverbeet leaves, lentils, currants, lemon zest and juice, soft herbs and a drizzle of olive oil to the serving bowl. Gently mix all of the ingredients together. Season to taste.