Menu Plan Monday ~ October 20

Monday ~ Pork & Crab Meatballs with Egg Noodles
Tuesday ~ Lamb Sausage Pilaf
Wednesday ~ Lentil Soup with Silverbeet, Lemon & Olives
Thursday ~ Pork Mince Stroganoff
Friday ~ Cabbage with Split Peas
Saturday ~ Pasta with Pumpkin, Tomato & Butter Beans
Sunday ~ One-pan Sausage, Tomato and Oregano Risotto


Lentil Soup with Silverbeet, Lemon & Olives

Serves 4

60ml (1/4 cup) extra virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon dried chilli flakes
400g brown lentils
750g desiree potatoes, peeled and cut into 1.5cm cubes
1 bunch silver beet, tough stems removed and leaves cut into wide strips
80ml (1/3 cup) lemon juice
16 black olives, pitted and halved
lemon wedges, to serve

Place oil, garlic and chilli in a large saucepan on medium heat and cook for 1 minutes, stirring constantly. Add lentils and 6 cups water, and simmer for 10 minutes. Add potatoes and cook for another 10 minutes, until tender, adding more water if necessary. Stir in silverbeet, lemon juice and olives, and cook for 1 minute, until silverbeet has wilted. Season to taste. Serve with lemon wedges.

From Australian Table October 2003.