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

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


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

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

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.
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.
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
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.