1.5 litres/2 1/2 pints Meat Stock
3 tablespoons olive oil, plus extra for drizzling 1 onion, finely chopped
1 clove garlic, finely chopped 1 celery stick, finely chopped
1 carrot, finely chopped 350 g/12 oz Swiss chard, coarsely chopped
150 g/5 oz lentils, soaked in cold water for 3 hours and drained
2 tablespoons tomato puree 100 g/37 oz long-grain rice
salt and pepper Parmesan cheese, freshly grated, to serve


1.Bring the stock to the boil. Heat the olive oil in another pan, add the onion, garlic, celery and carrot and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Stir in the Swiss chard and cook for 2-3 minutes, then add the lentils and tomato purée and stir well.
3.Pour in the stock, bring back to the boil and add the rice. Cook for 15 minutes or until the rice is tender. Season with salt and pepper, ladle into a soup tureen, drizzle with olive oil and serve with Parmesan.

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