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From Nigel Slater, Simple Suppers

2 medium-sized onions
a clove of garlic
a little olive oil
a small bunch of flatleaf parsley, leaves only
4 sprigs of thyme, leaves only
250g/9oz lentils de Puy or other small green or brown lentils
1 litre/1¾pints of chicken stock
a strip of parmesan rind or other hard cheese rind (about 50-75g/2-3oz)
salt and black pepper
a little lemon juice
4 handfuls of chard, stalks and leaves, washed
4-8 small slices of goats cheese, to serve

Peel and slice the onions and garlic. Warm a little olive oil in a large casserole then add the onions and garlic and cook over a low to moderate heat for 10 minutes or so, until soft and sweet.

Chop the parsley and the thyme leaves and add to the softening onions. Pour in the lentils then the chicken stock and bring to the boil.

Lower the piece of parmesan into the soup and leave to simmer for about 30-40 minutes, until the lentils are tender. Season with salt and black pepper and the lemon juice.

In a separate pan, heat a thin film of water. As soon as it is boiling, add the still-wet chard. Cover with a lid and steam for about 5 minutes, until the leaves have softened and the stalks are tender. (If the stalks are very thick, remove them and steam for a couple of minutes first before you add the leaves.)

To serve, ladle the soup into the dishes, then add the steamed chard and sprinkle with the goats’ cheese.