Chard and Lentil Soup

Rinse chard, trim stalk, cut stems and leaves into tender strips.

Cook lentils in water without salt, strain, rinse.

Sauté chard in olive oil with shallots, season with paradeis pulp.

Saffron in a mortar with 1 tbsp water and add. Season well with salt and pepper.

Mash a mug of lentils with 2 cups of clear soup and add to the chard with the remaining lentils. Pour in clear soup and simmer for 30 minutes. Season again if necessary and bring to the table hot, without vinegar and oil, only with bread and wine.

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