Silverbeet and lentil soup with gremolata

Ingredients

• Silverbeet and lentil soup
• 4 large stems silverbeet
• 1/4 cup extra virgin olive oil
• 1 carrot, peeled and finely diced
• 1 small potato, peeled and finely diced
• 3 clove garlic, crushed
• 1 long green chilli, deseeded and finely chopped
• 2 teaspoon finely chopped thyme
• 1 bayleaf, fresh or dried
• 1 cup Puy lentils, rinsed and drained
• 1.5 litre vegetable stock
• Gremolata
• small handful flat-leaf parsley
• 1 clove garlic
• zest 1 lemon