Lemony Chard and Lentil Soup

summer lemony chard and lentil soup from fanny and brenda 

Our editor decided to bring some home grown chard with him that he had grown in his front garden. Bursting with freshness it would have been a crime not to have done something with it and bless me because there was soon a hive of activity around the oven.

Ingredients

500ml chicken stock
120g green lentils
1 medium chopped onion
1 courgette cut into cubes
1/2 aubergine cut into cubes
2 fresh tomatoes cut into cubes
1 fresh jalapeño pepper – sliced
1 bunch Swiss chard
3 cloves garlic finely chopped
1 lemon – juiced and finely zested
1 tsp za’atar or sumac
1 tsp paprilka
1 tbsn fresh flast leaf parsley – chopped
sea salt and freshly cracked black pepper
olive oil

Method

I would like to say you can use water and a chicken stock cube for this, but you can’t. Or at the very least, I wouldn’t. But there again, I write this from a very advantageous position as the Fates were smiling on me (which I think was the Universe’s way of compensating me for Brenda’s hideous grimace).Not only did i have my own gorgeous chicken stock ready and awaiting me in the freezer, but, upon retrieving it from there, I chanced upon a little dish containing a disc of pure chicken essence (I’d been inspired to recreate an Elizabeth David butter roasted chicken, served it with its own juices, poured from a small jug. The following day, I discovered that underneath the 2 inch thick layer of butter, was a layer of, as I said, pure chicken essence. By the way, it was from a Norfolk Black chicken and you know what they say, once you’ve had black…..)

1) Set the chicken stock onto the heat and bring to the boil, adding the lentils

2) Start frying the onion, aubergine and courgette, then after 10 minutes, sprinkle on the sumac and add the tomato and jalapeño , continuing to fry for another 5 mins

3) Tip the contents of the frying pan into the simmering lentils, add about half the grated lemon zest and all the juice, the chard and the paprika

4) Simmer for another 5 mins or so until the chard is wilted into the soup

5) Serve with a rough chopped fresh flat leaf parsley and a light sprinkle of lemon zest

6) A slice of sourdough goes awfully well too.

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