French Lentil and Silverbeet Soup

Ingredients 

1. 1 tbs olive oil 
2. 1 onion, diced 
3. 1 leek, white part only, finely diced 
4. 2 cloves garlic, finely diced
5. 1 small red chilli, finely diced 
6. 1 bunch (3 cups stems and 5 cups leaves) silver beet
7. 1 small carrot, peeled and finely diced 
8. 1 large stick of celery, finely diced 
9. 3/4 cup green (Puy) lentils 
10. 2 tablespoons fresh parsley,  finely chopped 
11. 1 1/2 litres (6 cups) chicken or vegetable stock 
12. rind of a piece of parmesan cheese 
13. sea salt and freshly ground pepper

Directions

1. Using a sharp knife, run it down the stalks of the silver beet to remove the stem from the leaves, then finely dice stalks. Roll the leaves together tightly and slice into thin strips.
2. Pour oil into your soup pot over a medium heat.
3. Place the onion, leeks and garlic, stirring occasionally, for about 8 minutes until tender and translucent.
4. Add in the celery, carrots, silver beet stalks and chilli.  Cook for an additional 10-12 minutes, stirring occasionally.
5. Pour in the lentils, and add the stock, parsley and parmesan cheese rind.
6. Bring to a simmer and cover and cook, stirring occasionally, until the lentils are just al dente.
7. Add in the silver beet leaves and cook until they begin to wilt.
8. Remove the parmesan rind from the soup and season with sea salt and freshly ground pepper to taste.
9. Serve.