She Strengthens

Springtime Delight: Lentil and Chard Side Dish

As the seasons change, our taste buds crave fresh, vibrant flavors. This Lentil and Chard Side Dish is a perfect blend of nutrients and flavor, pairing beautifully with baked salmon or lamb.

Choosing the Right Ingredients

When selecting Swiss chard, you’ll find various colors and varieties, including rainbow chard, which is a mix of different colors. Any type of Swiss chard will work wonders in this recipe. For the lentils, opt for brown or green, and note that French green (or Puy) lentils require a bit more water and cooking time.

Let’s Get Cooking!

Step 1: Prepare the Lentils

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 cup of small-diced yellow onion and 2 medium garlic cloves, finely chopped. Cook until softened, about 5 minutes. Then, add 1 cup of brown or green lentils, stir to combine, and add 2 cups of water. Bring to a simmer, reduce the heat to low, and cook until the lentils are tender and the water has evaporated, about 30 minutes. Set aside.

Step 2: Prepare the Chard

Trim the ends from the chard stems, discard, and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, and coarsely chop into bite-sized pieces; set aside.

Step 3: Combine and Season

Heat the remaining tablespoon of olive oil in a large frying or straight-sided pan over medium-high heat. Add the reserved chard stems, season with salt and pepper, and cook until softened, about 5 minutes. Add the chopped chard leaves, measured salt, and measured pepper, and cook until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat, allow to cool slightly, and sprinkle in 1/2 cup of crumbled feta cheese. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes

Ingredients

• 2 tablespoons olive oil
• 1/2 cup small-diced yellow onion
• 2 medium garlic cloves, finely chopped
• 1 cup brown or green lentils
• 2 cups water
• 12 ounces Swiss chard (about 1 bunch)
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 4 teaspoons red wine vinegar
• 1/2 cup crumbled feta cheese (about 2 1/2 ounces)