Swiss Chard and Lentil Stew

swiss chard and lentil stew

This hearty stew using seasonal swiss chard will keep you warm and full all winter long.

Just a few ingredients is all you’ll need to make this Swiss Chard and Lentil Stew. Lentils are my favorite legumes and a great source of protein since I’m not a big meat eater. I used smaller green lentils for this dish as they cook up quicker, but you can use whatever kind you have handy. Β Just check for doneness and adjust cook time accordingly.

swiss chard and lentil stew

This pretty rainbow swiss chard from Country Line Harvest was used in two ways for the stew. By separating the stalks from the leaves you can add the colorful stalks first to let them cook longer. Β (I also used yuzu from my garden, but you can substitute for lemons.)

swiss chard and lentil stew_0007

swiss chard and lentil stew

You’ll want to chop up your onion and sautΓ© it, then add tomato paste and seasonings.

swiss chard and lentil stew

Add the lentils, water and tomatoes…

swiss chard and lentil stew

swiss chard and lentil stew_0003

After a 20 minute simmer, you’ll add the chard stalks and about five minutes later, add the leaves until everything starts softening, about 15-20 more minutes.

swiss chard and lentil stew

swiss chard and lentil stew

swiss chard and lentil stew

By the way, the flavors are even better the next day so make this big batch to enjoy all week long.


Swiss Chard and Lentil Stew

Prep Time: 10 minutes

Cook Time: 50 minutes

8 servings

Swiss Chard and Lentil Stew


  • 1 lb swiss chard
  • 2 cups lentils
  • 1 large onion, finely chopped
  • 2 Tbs olive oil
  • 2 Tbs tomato paste
  • 2 cans diced tomatoes with juice (14.5 oz cans)
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 7 cups water
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 1 lemon, juiced


  1. Remove leaves from the chard along the stalks, cutting the stalks into 1 inch pieces and tear the leaves into 2 inch pieces
  2. Heat olive oil in a large stockpot
  3. Add onion and sautΓ© until softened, about 5 minutes
  4. Add tomato paste, oregano and thyme, stirring to combine
  5. Add lentils, water and tomatoes with juice - bring to a boil
  6. Reduce heat and simmer, partially covered, for 20 minutes
  7. Add chard stalks and cook until starting to soften, approx 5 minutes
  8. Add chard leaves and season with salt and pepper, cooking until lentils and chard are tender, approx 15-20 minutes
  9. Stir in lemon juice and serve

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  • Reply
    December 18, 2014 at 3:13 am

    How many cups of lentils do you use?

    • Reply
      Farm to Table
      December 18, 2014 at 8:13 am

      2 cups! Totally forgot to write that down but it’s there now. Thank you for letting me know. πŸ™‚

  • Reply
    December 18, 2014 at 7:08 am

    Lentils not listed in recipe……amount?

    • Reply
      Farm to Table
      December 18, 2014 at 8:13 am

      Can’t believe I forgot the lentils! 2 cups! I added it in now, thank you!!!!

  • Reply
    Thalia @ butter and brioche
    December 18, 2014 at 12:48 pm

    I love lentil stews, they are so hearty and comforting. This recipe is definitely perfect for the cool rainy weather here in Australia at the moment. I will be making it, thanks!

  • Reply
    10 Gluten-Free and Vegan Soup Recipes
    December 26, 2014 at 11:08 pm

    […] Swiss Chard and Lentil Stew {Gluten-Free, Vegan} […]

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