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Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish

Quick braised chard & lentils

Swiss or rainbow chard, leaves and stalks separated

good-quality olive oil, plus a drizzle

garlic clove, sliced

red chilli, deseeded and chopped

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.