Ingredients
1 onion
1 cm piece of ginger
1-2 cloves of garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1 pinch of cinnamon
400 g chard
4 large potatoes
1 carrot
1 cup lentils
Salt
Light-coloured soy sauce
Parsley
Coriander leaves
Optional: 1 small handful of sultanas

Preparation
Pour cold water over the lentils in a pan, cover and leave to soak overnight in the fridge. The next day, strain the lentils, rinse and cook with fresh water for about 20 minutes until al dente.

Chop the onion and fry in oil, add the garlic, ginger, diced potato, sliced carrots and chard stalks and sauté for 10-15 minutes. Then add the spices and roast over a low heat until fragrant. Add the cooked pulses, pour in the water and add the chopped chard leaves and sultanas.

Simmer everything together until soft, only add salt to the stew towards the end of the cooking process and flavour with soy sauce.

Add chopped parsley or coriander leaves to taste.

Tips:

• Lentils can be easily replaced with mung beans or other pulses.
• Serve with a small dollop of cream.

Recipe by Irene Nemeth