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. Just check for doneness and adjust cook time accordingly.
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. (I also used yuzu from my garden, but you can substitute for lemons.)
You’ll want to chop up your onion and sauté it, then add tomato paste and seasonings.
Add the lentils, water and tomatoes…
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.
By the way, the flavors are even better the next day so make this big batch to enjoy all week long.
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