Chard and Lentils

The residual heat of the lentils will gently wilt the chard making for a fluffy yet hardy salad. 

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1 bunch chard
2 cups lentils
1 onion
3 cloves or scapes of garlic
1/2 cup white wine
4-6 cup water or stock
1 tsp salt


  1. Slice the chard leaves into ribbons and the stems thinly
  2. Slice the onion and garlic thinly
  3. Heat a glug of olive oil in a medium sized pan on medium heat and sweat the onion, garlic and salt until soft
  4. Add the white wine and reduce until almost dry
  5. Add the lentils and briefly toast
  6. Add the water or stock, bring to a boil, reduce to a simmer, and cook until tender
  7. When the lentils are tender, pour over the chard and let sit for 5 minutes to gently wilt
  8. Toss to combine and serve