Braised Rainbow Chard with Lentils
Braised Rainbow Chard with Lentils



  • 320g rainbow chard, leaves and stalks separated
  • 2 tbsp olive oil
  • 1 sliced garlic clove
  • 1 chopped red chilli
  • 250g pouch of puy lentils, cooked
  • Lemon juice
  • Shred the chard leaves and cut the stalks into batons. Heat the olive oil in a large frying pan, and add the stalks, garlic, chilli and a glug of olive oil, then cook for 10 mins on a low heat to soften. Chuck in the leaves, and cook until wilted.
  • Take the chard off the heat and stir through the hot lentils. Season well, dress with the lemon juice, and add another glug of oil. Serve immediately.
15 mins
2 serving

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