200g |
small brown or green lentils |
1-2 teaspoons |
salt |
150g |
swiss chard with stalks, finely diced |
or |
spinach leaves, finely shredded |
1 |
long celery stalk, finely diced |
2 |
tomatoes, fresh or tinned, finely diced |
1 tablespoon |
best-quality extra-virgin olive oil, plus extra to serve |
small handful |
parsley, finely chopped |
1/2-1 teaspoon |
dried chilli flakes, or to taste (optional) |