Red Lentil and Swiss Chard Soup
Keep the cold at bay with this warm and comforting soup which is also happens to be incredibly healthy.
Serves 2
Ingredients
200 g red split lentils
1 vegetable stock cube
1 red onion
200 g swiss chard
1 teaspoon ground cumin, 1/2 teaspoon ground coriander
2 garlic cloves
1 lemon
1 bag coriander
4 tablespoons olive oil
salt and freshly ground black pepper
Method
Finely chop the onion and garlic. Dissolve the stock cube in 1 litre hot water.
Heat a pot over medium heat with 2 tablespoons olive oil. Sweat the red onion for 2 minutes. Add the chopped garlic and fry for a further 1 minute.
Add the spices, lentils and stock to the pot. Bring to the boil and simmer for 10 – 15 minutes. If necessary, remove the froth with a soup ladle.
Slice the stalks away from the leaves of the swiss chard. Wash the chard and drain in a colander. Finely slice the leaves and slice the stalks on the diagonal into 1 cm pieces. Heat a frying pan with 2 tablespoons olive oil and fry the chard stalks for 4 minutes, add the leaves and cook for a further 2 minutes.
Blend the cooked lentils with a stick blender to a coarse soup. Season with salt and pepper.
Add the fried chard to the lentil soup and add lemon juice to taste. Pick the coriander leaves. Divide the soup between 2 bowls and garnish with the coriander.
Sausages with Lentils
Fennel and Pepperoncini Sausages with Lentils and Onion Chutney
Serves 2
Ingredients
4 Brandt & Levie fennel and pepperoncini sausages
200g Puy lentils
1 carrot
1 stick celery
1 onion
2 cloves garlic
3 sprigs thyme
80g balsamic-onion chutney (homemade or store bought)
6 tablespoons olive oil
1 heaped teaspoons Dijon mustard
salt
pepper
Method
1
Peel the carrot and finely chop along with the onion, celery and garlic cloves. Heat a pot over medium heat with 2 tablespoons olive oil and fry the chopped vegetables for about 5 minutes.
2
Add the lentils and thyme to the pot and enough water to just cover the lentils. Bring to the boil and simmer gently for about 20-30 minutes.
3
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
4
If the lentils are still too wet when cooked, pour off the excess water. Season with salt and pepper and a heaped teaspoon Dijon mustard. Stir through 2 tablespoons olive oil. Divide the lentils between 2 plates, slices the sausages, lay on top and serve with the onion chutney.
