Lentil soup with sausage and chard

Ingredients

For 1 serving

• Lentils50 g
• Italian sausage60 g
• Swiss chard150 g
• Onion40 g
• Carrots1
• Celery30 g
• Tomato paste10 g
• Vegetable broth500 ml
• Extra virgin olive oil5 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery,

In season: October – April

Method

1. Warm the vegetable stock. Rinse the lentils in a sieve, picking out any small stones. Peel the carrot and onion, wash the celery and chop them all finely; skin and crumble the sausage.
2. Heat the olive oil in a pan over medium heat and brown the sausage for 4–5 minutes, until golden. Add the onion, carrot and celery and cook for 4 minutes, until soft.
3. Stir in the tomato purée for a minute, then add the lentils and hot stock. Bring to the boil and cook for 30 minutes over low heat with the lid ajar, until the lentils are tender. Salt only towards the end, as the sausage is already salty.
4. Meanwhile wash the chard, separate the stalks from the leaves and cut everything into strips about 1 cm wide. Add to the soup and cook for 8 more minutes, until the stalks are tender.
5. Toast the sliced wholemeal bread in a dry frying pan or toaster until crisp, and serve the soup with the bread.