Mediterranean Lentil Stew with Swiss Chard

Who says stew is for winter? This is fresh tasting and light thanks to folding in the Swiss chard at the end and a squeeze of fresh lemon juice. This might be the perfect summer alternative to salad!
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I onion, chopped
1 bunch Swiss Chard, cleaned, de stemmed, and finely chopped
1-2 tbsp olive oil
Other Ingredients
3 celery ribs, chopped
1 large tomato, diced
1 cup green or brown lentils
1/2 cup farrow or barley
4 garlic cloves, minced
1 tbsp freshly grated ginger root
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/8 tsp red pepper flakes
4 cups water or broth
1/2 cup fresh cilantro or parsley, chopped.
1 lemon
Heat oil in a Dutch oven or Instant pot and sauté onion and celery till onion is translucent. Add ginger and spices and sauté till fragrant. Add broth and all other ingredients except the Swiss Chard, lemon, and cilantro.
Dutch oven: bring to boil and reduce heat to simmer. Cover and cook for 25 minutes.
Instant Pot: seal lid and cook on manual setting for 10 minutes.
Stir in Swiss Chard and cilantro. Let sit a few minutes to wilt the greens. Squeeze juice of one small lemon or half a large lemon. Salt and pepper to taste.
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Jamie Choler, Deb Haywood Stoller and 7 others

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