Pasta e lenticchie with chard and tomato

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Lentils60 g
• Swiss chard150 g
• Chopped tomatoes80 g
• Onion40 g
• Vegetable broth400 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel and finely chop the onion and rinse the lentils in a sieve under cold water, picking out any small stones.
2. In a saucepan heat the oil over a medium-low heat and fry the onion for 4–5 minutes, until translucent.
3. Add the lentils and the chopped tomatoes, stir for a minute, then cover with the hot stock and simmer over a medium-low heat, half-covered, for 25 minutes, until the lentils are tender; add hot water if the liquid dries out too much.
4. Meanwhile wash the chard, trim off the toughest part of the stalks and cut leaves and stalks into strips about 1 cm wide.
5. Add the chard and the pasta, bring to the boil and cook over a medium heat for the time on the packet, stirring often, until the pasta is al dente and the chard is soft.
6. Season with salt and pepper and serve the soup nice and thick.