INGREDIENTS:

• 1/3 cup extra virgin olive oil

• 2 red onion, diced

• 3 Medium carrots, diced

• 4 celery stalks, diced

• 2 tbsp fennel seeds

• 1 1⁄2 tbsp smoked paprika

• Juice and zest of one orange

• 1 Cup dry white wine or verjuice

• 3 cups rinsed green lentils

• 4 1⁄2 Cups water 

• 6 Roma tomatoes, peeled, seeded and roughly chopped

• 1 Large bunch (14 large leaves) silverbeet/ Swiss chard, stalks removed and roughly shredded.

• 5 Tbsp chopped parsley 

• Salt

• Freshly ground black pepper 

METHOD:

1. Heat olive oil in base of a large saucepan, and set to sauté over medium heat. Add the onion, carrot, celery and fennel seeds; cook for 5-6 mins. 

2. Add your paprika, orange zest and juice and your white wine or verjuice - cook for a further 4 mins, reducing liquid til almost all has evaporated. 

3. Add your rinsed lentils, tomatoes and water and bring to a boil. Reduce to a simmer and allow to cook for 25 mins. 

4. Add in the Swiss chard and parsley; allow to steep for another 5 minutes before serving. 

5. Finish with a good pinch of salt and pepper before serving. Enjoy with toasted crust bread!