This is the time of year when there are so many vegetables available from my garden (or the farmer’s market) all at the same time. It is so much fun to take whatever there is and create something without taking out a cookbook and using a recipe. I made this lentil-chard stew one evening when I had to put something together quickly before everyone went in separate directions. It turned out really tasty but lends itself well to your additions and changes.
Cook 1 cup brown lentils, 1 large carrot cut into chunks, and a small chopped onion in 2 1/2 c water until lentils are soft.Meanwhile, in a skillet with 1 Tbsp olive oil saute 1 medium chopped onion and 1 large minced clove garlic until soft. Add 2 chopped plum tomatoes and continue cooking until the tomatoes have released their juices and no longer hold their shape. Add 1 tsp curry powder and cook for another minute. Add Swiss chard leaves that have been sliced into ribbons. Cook this until the chard has wilted.When the lentils are done, add the chard mixture and stir to fully incorporate. Season with a pinch of sea salt if desired.
I served this stew over Lundberg Brown Rice Couscous but it would also go well over quinoa or millet or any kind of rice.I think it is also delicious on its own for a lower carb, high protein meal. Serve with lemon wedges (don’t omit this part,the lemon adds great flavor to the dish).