Using fresh, seasonal ingredients simply prepared is the secret of any good recipe, including this one. Sometimes referred to as continental lentils, the hearty disc-shaped pulses used here do not disintegrate when cooked so make an ideal ingredient for rustic soups and casseroles. For a more substantial soup, add diced chicken breast along with the Swiss chard and let it gently poach in the stock, until just cooked through and tender.
- 1 litre vegetable or chicken stock
- 280 g dried brown lentils
- 65 ml olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 850 g Swiss chard, trimmed and thinly sliced
- 65 ml freshly squeezed lemon juice
- leaves from a small bunch of fresh coriander, roughly chopped
- sea salt and freshly ground black pepper
Put the stock and lentils in a large saucepan and bring to the boil. Reduce the heat to medium and cook for 1 hour, uncovered, until the lentils are tender. Reduce the heat to low.
Heat the oil in a large frying pan set over high heat. Add the onion and garlic along with a pinch of salt. Cook for 4–5 minutes, stirring often, until softened.
Stir in the Swiss chard and stir-fry for 2–3 minutes, until wilted. Add the chard mixture to the lentils and cook over low heat for 10 minutes.
Stir in the lemon juice and coriander and season to taste with salt and pepper. Serve immediately.
Exerpted from The Wholesome Kitchen by Ross Dobson. Copyright © 2010 Ross Dobson. Excerpted by permission of Ryland, Peters & Small. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.