Prep: 10 mins Cook: 15 mins
Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish
Nutrition and extra info
- Vegetarian
Nutrition: per serving (4)
- kcal153
- fat7g
- saturates1g
- carbs16g
- sugars1g
- fibre5g
- protein9g
- salt1.1g
Ingredients
- 300g Swiss or rainbow chard, leaves and stalks separated
- 2 tbsp good-quality olive oil, plus a drizzle
Olive oil
ol-iv oylProbably 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
Method
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.
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