- 300g Swiss or rainbow chard, leaves and stalks separated
- 2 tbsp good-quality olive oil, plus a drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, sliced
- 1 red chilli, deseeded and chopped
- 250g pouch cooked Puy lentils
- squeeze lemon juice
Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.