Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish
Serves 4 as a side or 2 as a main
Ingredients
- 300 g Swiss or rainbow chard, leaves and stalks separated
- 2 tbsp good-quality olive oil, plus a drizzle
- 1 garlic clove, sliced
- 1 red chilli, deseeded and chopped
- 250 g pouch cooked puy lentils
- squeeze lemon juice
Instructions
1
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.
2
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.