• Bacon & Egg Spaghetti
• Baked Fennel
• Broccoli Stir-Fry
• Cauliflower souffle
• Celeriac and potato dauphinoise
• Chard & Leek Soup
• Chard baked with Parmesan cheese
• Chicory and sweet pepper salad with coriander
• Courgette salad
• Couscous and radish salad
• Cream of Celery Soup
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale, Chilli and Anchovy Pasta
• Lang Kale
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Pak Choi
• Pumpkin Soup
• Radish and fennel salad
• Recipe: Meatloaf or Meatballs using a sweetheart cabbage
• Recipe: Sweetheart Cabbage
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Warm flat bean, potato and bacon salad
• Warm green and gold salad

Lemony Lentil soup

Lemon is the perfect accent for lentils and Swiss chard -- the main ingredients in this meal-in-a bowl soup from Lebanon. Enjoy it as an entree accompanied by black bread and cucumbers with yoghurt.
Ingredients:
1 1/2 cups lentils
8 cups vegetable stock
1 large potato

• 2 bunches (about 1 1/2 pounds) Swiss chard
• 1 medium-size onion, finely chopped
• 4 tablespoons olive oil or salad oil
• 1/2 cup coarsely chopped fresh coriander (cilantro), or 1/2 cup chopped parsley plus 3/4 teaspoon ground coriander
• 3 cloves arlic, minced or pressed
• Salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons lemon juice
• Lemon slices

Rinse lentils; sort through and discard any foreign material. Drain well.

Combine lentils and stock in an 8-quart pan; cover and bring to simmering.

Peel potato and cut into 1/2-inch cubes; add to lentils. Cover and simmer for 20 minutes.

Slice chard leaves and stems crosswise in 1/2-inch wide strips. Add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).

In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes). Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley-coriander mixture) along with garlic and cook for 1 to 2 minutes.

Add onion mixture to soup during the last 5 minutes of cooking.

Stir in salt to taste, pepper, cumin, and lemon juice. Garnish soup with lemon slices and remaining chopped coriander or parsley-coriander mixture.