This can be made with spinach too; all my spinach/chard recipes can be made with either. This soup is fantastic for winter lunches.
1 mug green lentils, soaked overnight (or a tin)
2 cloves garlic
1 tbsp olive oil
1 bunch chard
2 inches ginger
1 litre vegetable stock
1/2 lemon, juice only
2 tbsp soy sauce
Soak lentils the night/day before, or drain a tin of green lentils. Rinse lentils well.
Finely chop the onion and garlic and heat gently in the oil, in a large pan.
Wash the chard well and chop fairly small. Peel the ginger, then grate finely. Chop the chilli into thin slices.
Add stock and lentils to onion mixture in pan and bring to boil. Add chard, ginger, soy and chilli.
Boil for around 40 minutes until the lentils are cooked. Add lemon juice. Season to taste.
Serve with crusty bread.