Chard, lentil and lemon soup

Serves 4

200g split red lentils

2 tbsp olive oil

1 onion, finely chopped (150g)

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, crushed

1½ tsp cumin seeds  

1 tsp coriander seeds, roughly crushed in a pestle and mortar

½ tsp ground turmeric

¼ tsp dried chilli flakes

250g Swiss chard, stalks removed and finely chopped, leaves roughly torn

700ml vegetable stock or water 

Salt and black pepper

1 lemon, quartered into wedges, to serve

This is how to make it

Wash the lentils in plenty of cold water and then place them in a medium saucepan. Cover with the stock or water and bring to the boil on a high heat. Reduce the heat to low and simmer for 15 minutes, or until the lentils are soft.

Add the oil to a medium saucepan and on a medium heat. Once hot, add the onion, carrot and celery and cook for 7 minutes, stirring occasionally. Add the garlic, spices, chard stalks, 1½ teaspoon of salt and a good grind of black pepper and cook for 1 minute, before adding the stock/water. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes before adding the chard leaves. Cook for another 2 minutes and then remove from the heat.

Serve the soup with warm lemon wedges.