Lentil and Swiss Chard Stew


  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 4 large garlic cloves, minced
  • 1 pound lentils, preferably green lentils, washed and picked over (2 1/4 cups)
  • A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
  • Salt and freshly ground pepper
  • 1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
  • Freshly grated Parmesan, crumbled goat cheese or feta for serving

Source: Treehugger

This recipe was an adaptation from this New York Times recipe.


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