• 400 g (14 oz/2 cups) puy lentils or tiny blue-green lentils, rinsed

Put the lentils, stock and garlic into the slow cooker and cook on high for 3 hours, or until the lentils are tender.

Stir in the chard and cook for a further 15 minutes until wilted.

Season with sea salt and freshly ground black pepper, then stir in half of each of the dill, spring onions and feta.

To serve, top with the remaining dill, spring onion, feta and a drizzle