Created by ImPat on June 30, 2019
Step 1: Heat oil in a casserole dish over medium heat and add leek, onion, carrot and celery and cook, stirring, for 6 minutes or until softened and then add parsnip and garlic and cook, stirring, for 4 minutes or until softened and now add lentils and cook, stirring, for 1 minute to coat.
Step 2: Add stock, bay leaves and thyme and simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.
Step 3: Add silverbeet and cook, stirring, for 3 minutes or until wilted and then stir in lemon juice and half the cream and then season. Drizzle with remaining cream and serve with extra bay leaves, if using.