200 g/7oz lentils, soaked in cold water for 3 hours and drained
500g/1 lb 2 oz small squid, cleaned and chopped
250 g/9 oz leafy green vegetables, such as Swiss
chard or beetroot tops, coarsely chopped pinch of chilli powder. salt


1.Put the lentils into a saucepan, add 1.5 litres/ 2 1/2 pints water and bring to the boil.
2.Add the squid, reduce the heat, cover and simmer for 30 minutes.
3.Add the green vegetables, cover the pan again and cook for a further 30 minutes.
4.Add the chilli powder and season with salt to taste, then ladle into a soup tureen.

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