Peel the onions and finely chop them. Trim the roots and top 3cm off the leek, rinse the leek under cold water and slice into 1cm-thick rounds. Scrub the golden beetroot and cut them into 1cm-thick chunks (no need to peel unless you prefer to, and see our tip on how to prepare them without staining). Scrub the carrots and cut them into 1cm-thick rounds. Peel 2 garlic cloves and crush or finely chop them.

Warm 2 tbsp olive oil in a large pan over a medium heat. Slide in the onions, leeks, carrots, beetroot and the chopped garlic cloves. Season with salt and pepper and fry for 15 mins, stirring occasionally, till the veg begin to soften.

Meanwhile, fill and boil your kettle. Pour 1.25 ltr boiling water into the pan. Tip in the lentils and crumble in the stock cube. Stir well, bring to the boil, then cover the pan with a lid and reduce the heat to a simmer. Cook for 40 mins, till the veg and lentils are tender.

While the stew cooks, trim any thick cores out of the spring greens. Finely slice the spring greens and set them aside.

Finely chop the chervil leaves and stalks and pop them into a small bowl. Peel and grate in the remaining garlic clove. Add 1 tbsp cider vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper and stir to mix.

When the lentils are tender and the stew has thickened, stir in the spring greens. Cook for 5 mins, without the lid, to wilt the spring greens. Taste and add a little more salt or pepper if needed. Ladle the stew into warm bowls, and serve topped with the chervil and garlic sauce.