Spice up this staple veg with an Asian-style cucumber salad: Toss cucumber
slices with a splash each of soy sauce and white vinegar and season with red
chilli flakes.
Veggie-Loaded Lentil Soup
Heat the olive oil in a medium pan over medium heat. Add the onion, carrot, and
celery and sauté for 3 to 4 minutes. Add the courgette and green beans and sauté
for 2 to 3 minutes. Stir in the lentils, herbs, tomatoes, and stock; bring to a boil.
Cover, reduce the heat to medium-low, and simmer for 25 to 30 minutes, until
the lentils are tender. Toss in the Swiss chard and season with salt and pepper.
Carefully transfer the soup to a blender and puree.
SERVES 1
1 teaspoon olive oil
¼ chopped onion
½ medium carrot, peeled and diced
½ celery stalk, diced
½ medium courgette, diced
4 green beans, halved
2 ½ tablespoons dried green lentils