Tiziana’s lentil soup

Method

1. Soak the lentils for 15–20 minutes in a bowl of cold water. Drain and put them into a pan and fill with 1 litre of fresh cold water, or until the lentils are just covered. Add 1 teaspoon of salt, bring to the boil, then reduce the heat and cook for 30 minutes.
2. While the lentils are cooking, put the Swiss chard, celery and tomatoes in a saucepan with a good pinch of salt, the oil, parsley and chilli (if using), and cover with a lid. Put over a low heat and let everything cook slowly for 15–20 minutes or until the vegetables have softened – it will form its own juice.
3. Drain the lentils and add them to the chard soup base, keeping the cooking water. Then add around 400 ml of the lentil water (you don’t want to add too much). Bring to the boil then reduce the heat to low and continue to cook for 45 minutes, covered. Add a little more cooking water if it looks dry. Season with salt to taste. Serve swirled with your best olive oil.