Black Lentils with Swiss Chard
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard leaves are similar to spinach, and the stems are a more beautiful version of celery.
- 1 bunch swiss chard, stemmed chopped and leaves sliced
- 1 onion, chopped
- 1 carrot, chopped
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- Juice and zest of 1/2 lemon
- 1 cup white wine
- 4 cups chicken or vegetable broth
- 6 tomatoes chopped, or one 28 ounce can chopped tomatoes in juices
- 1 cup black lentils
- 1/2 cup fresh basil, sliced
- salt and pepper
1Saute chard stems, onion, and carrot in olive oil until soft, about 10 minutes.
2Add chopped garlic and chard leaves then cook for three minutes.
3Add lemon juice and zest, wine, broth, and tomatoes and bring to a boil.
4Stir in lentils and return to a boil.
5Cover and cook for 40 minutes over medium heat.
6Add basil and season to taste with salt and pepper.
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