Instructions: In large pot, heat 1/4 cup olive oil. Cook onions, stirring frequently, for 6 to 8 minutes, or until wilted. Add garlic. Stir for 30 seconds. Add lentils. Toss to coat. Pour in tomatoes. Stir in silverbeet or spinach. Add 6 cups water. Cover.

Bring to a boil over medium-high heat. Reduce heat. Simmer, covered, for 50 minutes to 1 hour, or until lentils are very tender. (Note: Add additional water during cooking to thin soup to desired consistency.)

Adjust seasoning with salt and pepper. Five minutes before removing soup from heat, add vinegar. Just before serving, stir in remaining olive oil. Serve hot.

This recipe yields 6 to 8 servings.

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