Method

• Remove the stalks from the leaves of the silver beet and keep separated
• Bring a large saucepan of salted water to the boil
• Add the stalks first and cook for 4 minutes, add the silver beet leaves and cook for a further two minutes
• Drain and roughly chop, (try to keep the stalks in largish pieces)
• Place the lentils into a medium size saucepan and rinse well under cold running water, drain
• Cover the lentils with cold water and add 3 cloves of garlic, and the stalks from the herbs (not the mint)
• Gently bring to the boil, turn down the heat to a gentle simmer and cook for 30 minutes or until tender
• Drain and pick out the herb stalks and garlic
• Pour in 1-2 tablespoons of red wine vinegar and 3 tablespoons of extra virgin olive oil and season with salt and pepper
• Set aside
• Heat the olive oil in a large heavy based fry pan or pot, add the sliced garlic and cook briefly to soften and colour
• Add the silver beet stalks and let them cook in the garlic for 3-4 minutes, add half of the herbs
• Stir to combine and fry briefly, season with salt and freshly ground pepper
• Add the silver beet leaves and lentils and stir gently to combine
• Scatter over the remaining herbs, and drizzle over a little extra virgin olive oil to serve