Middle Eastern · Dinner
Lentil and Swiss Chard Stew
A brothy Middle Eastern stew of brown lentils simmered with Swiss chard, onion, garlic, cumin and coriander until soft, brightened with lemon juice. Served with warm pita bread and a drizzle of olive oil, it delivers an earthy, tangy plate of comfort food.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
327Calories
14.2gProtein
5.3gFat
54.8gCarbs
5.8gSugar
13.9gFiber
749mgSodium
0mgChol
0.7gSat Fat
925mgPotassium
105mgCalcium
5.2mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse brown lentils under cold water in a sieve. Finely chop onion and mince garlic.
2
Heat
Warm olive oil in a medium saucepan over medium heat. Sweat onion 4 minutes until soft and translucent.
3
Heat
Stir in garlic, cumin, and coriander. Cook 1 minute over medium heat until fragrant and slightly darkened.
4
Heat
Add lentils and vegetable stock, bring to a boil over high heat, then reduce to low. Simmer covered 25 minutes until lentils are tender but holding their shape.
5
Heat
Stir in chard stems and simmer uncovered 5 minutes over medium-low heat until softened, watching broth doesn't reduce too far.
6
Heat
Add chard leaves, lemon juice, salt, and pepper. Simmer over low heat 3 minutes until leaves wilt into broth.
7
Plate
Ladle stew into a bowl, scatter parsley over top, and serve with warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g brown lentils
- 7 oz200g Swiss chard
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp fresh parsley
- 22 small pita bread, warmed, for serving
