Lentils with Swiss Chard
Inspired by Milk Street: The New Rules
Thoughts?
Ingredients
½ bunch Swiss chard (150g)
4½ tbsp lemon juice
1 cup brown lentils
4 cloves garlic
Salt and pepper
5 tbsp olive oil
1 yellow onion
2 tbsp pomegranate molasses
1 bunch cilantro
Instructions
In a small bowl, combine the chard stems and 2 tablespoons of lemon juice; set aside. In a large saucepan over high, combine 5 cups water, the lentils, half the garlic and 2 teaspoons salt. Bring to a boil, then stir, reduce to medium-high and cook, adjusting the heat as needed to maintain a rapid simmer, until the lentils are tender, 20 to 25 minutes.
Meanwhile, in a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring often, until softened, 3 to 5 minutes. Reduce to medium and cook, stirring occasionally, until the onion is deeply browned, another 3 to 5 minutes. Stir in the remaining garlic and the chard leaves. Continue to cook, stirring often, until the chard is wilted and tender, 3 to 5 minutes. Transfer to a large bowl.
When the lentils are tender, drain them in a colander, then transfer to the bowl with the onion mixture. Drain off and discard the liquid from the chard stems, then add the stems to the lentils and onion. Add the remaining 3 tablespoons oil, the remaining 12 tablespoons lemon juice, the pomegranate molasses and 1 teaspoon each salt and pepper. Stir, then fold in the cilantro. Taste and season with salt and pepper. Serve warm or at room temperature, drizzled with additional oil.