I am a huge fan of soups of all colours and textures, so I am always excited when I find a new recipe.

My husband mistakenly bought red chard this week so I searched Pinterest to see what would be a good use of it and came across a recipe similar to this. I have modified it a bit to up the heat and also to adjust it to my taste in terms of consistency. This version is very tasty and filling. It makes for an excellent and nutritious lunch; a wonderful plant-based meal.

The goodness of red lentils

Red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal.

The protein content of lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of red lentils, you consume nearly 18 grams of protein.

With 358 micrograms per serving, red lentils are rich in folate, a vitamin your body requires to create new cells and produce iron. One serving also provides about 16 international units of vitamin A. The minerals in a cup of red lentils include 731 milligrams of potassium, 356 milligrams of phosphorus and 71 milligrams of magnesium.

Ingredients

1st batch

• 2 tsp of grapeseed oil
• 1 cooking onion diced
• 2 large carrots diced

2nd batch

• 2 large garlic cloves minced
• 1 tsp cumin
• 1/2 tsp each chili flakes, black pepper, turmeric, ginger, salt
• 1/4 tsp cayenne pepper

3rd batch

• 1 large can (15 oz) of diced tomatoes or 6 large plum tomatoes diced
• 1 cup dried red lentils
• 1litre (4 cups) vegetable broth

Add at the end

• 1 Bunch of red chard chopped

Steps

Heat the oil and sautée the onions for 1 minute before adding the other ingredients from batch 1 and cook for 5-7 minutes. Add a bit of broth if it starts sticking.

Add ingredients from batch 2 and coat the vegetables well. Cook for 1 minutes.

Add the ingredients from batch 3 and bring to boil uncovered. Cook for 10 minutes or until the lentils are soft.

Add the chard and cook for 5 minutes or until they are wilted but still have vibrant colours.