This recipe makes a delicious side dish, and it can easily convert to a light supper as well.
To make it a main meal, simply serve it with diced grilled chicken or steak and a side of buttered homemade tortillas, as shown above.
- 2 tbsp olive oil
- 1 cup yellow onion, finely chopped
- 1 cup organic carrots, thinly sliced (about 3-4 carrots)
- 1 tsp fresh organic thyme leaves
- Sea salt and freshly ground black pepper to taste
- 1 1/2 bunches of organic Swiss Chard (about 12-14 large leaves)
- 2 cups *soaked and cooked lentils
- Chop Swiss chard, separating the stems from the leaves.
- In a large skillet or wok, heat olive oil over medium heat. Add the chopped chard stems, onion, carrots and thyme. Season with salt and pepper.
- Cook, stirring occasionally, until the chard stems and carrots begin to soften (about 4-5 minutes).
- Add chopped chard leaves and cover to allow to wilt, making sure to stir occasionally (about 5 minutes).
- Add cooked lentils and stir to combine.
- Add a squeeze of fresh lemon juice, if desired.
- This is wonderful paired with blackened cod, roast chicken or grilled grassfed steak.
*Lentils are easy to soak and cook. Just rinse them well, then cover them with water and allow them to soak overnight. The next day, drain your soaked lentils and place them in a saucepan and cover with water, so there's at least two inches of water above the lentils. Bring to a boil, cover and reduce heat to a gentle simmer. Cook about 15-25 minutes, until lentils reach desired consistency. I recommend soaking and cooking a large batch and then freezing them in individual one-cup servings. To defrost, simply place on countertop for 2-3 hours, or in frig overnight.
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