Lentil soup with chard

Ingredients for 4 servings:

• 200 g lentils
• 1 liter of water
• 200 g chard
• 1 stalk(s) leek
• ½ onion(s)
• 80 g butter
• 125 ml olive oil
• Salt and pepper, black
• 1 small can of saffron

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Salt minestrone

Cook the lentils in about 1 liter of salted water for about 40 minutes until soft. In the meantime, slice the leek, dice the onion, and chop the chard. Sauté everything in butter and half of the oil (do not brown). Then season with salt, pepper, and add tomato paste. When the lentils are cooked, sieve half of the mixture (this will thicken the mixture) and return it to the pot. Add the vegetables, stir in a little of the saffron, and season with salt and pepper. Bring back to a boil briefly, then add a dash of olive oil before serving. Important: Use exactly the amount of oil and butter indicated!