by lastnightsdinner
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lastnightsdinner's Notes:
Expand2 tablespoons extra virgin olive oil, divided Ask a question about this ingredient
1/2 cup diced shallot Ask a question about this ingredient
2-3 sprigs fresh thyme Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1 cup dried lentils (I like Puy, Beluga, or Spanish Pardina lentils, but you can use regular green lentils as well) Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 cup dry red wine Ask a question about this ingredient
1-2 cloves garlic, peeled and smashed Ask a question about this ingredient
a pinch of red chile flakes Ask a question about this ingredient
1 bunch regular, red, or rainbow chard Ask a question about this ingredient
a splash of Sherry vinegar Ask a question about this ingredient
Warm 1 tablespoon of the olive oil in a small pot over medium heat. Add the shallot, thyme, and a pinch of salt and cook until softened. Add the lentils and stir to coat with oil. Cook for a minute before adding the water and wine. Cover and reduce the heat to low, then continue cooking until the lentils are tender and have absorbed all of the liquid, about 20-30 minutes.
Ask a question about this stepRinse the chard well to remove any grit. Fold the leaves over so that the center stem is on the outside, and making a v-shaped cut, separate the stems from the leaves. Trim the very bottoms of the stems and discard, and then slice the stems very thinly on the bias. Fold the chard leaves in half, roll them up cigar-style, and slice into ½- to 1-inch ribbons.
Ask a question about this stepAdd the remaining tablespoon of olive oil to a sauté pan and warm over medium heat. Add the red chile flakes and garlic and cook just until fragrant. Add the chard stems and a pinch of salt, stir to coat them with oil, and cook for 2-3 minutes. Add the sliced chard leaves and another pinch of salt and toss. Cook until they’re just wilted, then remove them from the heat. Remove the thyme sprig from the cooked lentils, then combine the lentils and chard in a serving bowl and drizzle with a little sherry vinegar, stirring gently to combine.
Ask a question about this stepI've saved this too. I just bought Puy lentils and I know we'll be getting chard in our CSA box soon.
It's a staple here when chard is in season - I hope you enjoy it!
LND, when you say "Beluga" lentils in the ingredient list for this, do you mean the black belugas? This is in the queue for my next Market Day . . . but with a couple of local sausages added to turn it into a one-dish meal. Perfect autumn fare. Thanks so much!! ;o)
Correct - I hope you enjoy it! Great sausages would be a perfect partner to this :)
Thanks! I usually just go with the flow with this - sometimes I have more lentils to chard, sometimes they're even, sometimes it's more chard than lentils - it all depends on what we can find at the farmers' market :) So glad you enjoyed this!
This is a fine recipe, especially good served warm with goat cheese melting into the lentils. The wine helps to keep the texture of the lentils in tact, while flavoring them nicely, and the Sherry vinegar is a good, sharp contrast. I'm not sure if I got the proportion of chard to lentils correct, as I guessed since I was using garden chard, but it was still one of the best recipes I've tried lately. Thanks!
Really good recipe. It's the second lentil recipe I see here with wine, I had never thought of cooking them with wine, it must be very good. Thank you for sharing the recipe.
I love this, Jennifer. I always make a late summer salad of wilted swiss chard and big dried beans with piles of lemon zest. Gonna try your recipe next time. :)
Thank you! Your salad sounds great :)
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Just made this and its excellent. Added some carrots and topped it with feta. A new favorite of mine for sure. Thank you for sharing!