Canada / Canada's food guide
Braised lentils with greens
This dish of braised lentils with greens is simple and packed with flavour. Serve this dish on its own, or use it as a base for grilled vegetables and meats.
Ingredients
- dry brown or green lentils500 mL (2 cups)
- olive oil45 mL (3 tbsp)
- garlic, smashed and chopped5 cloves
- swiss chard, stems removed and thinly sliced, and leaves very thinly sliced1 bunch (about 1 L/4 cups)
- cilantro, leaves and some stems, very finely chopped1 bunch (about 250 mL/1 cup)
- lemon juice45 mL (3 tbsp) (about 1 lemon)
- pomegranate molasses45 mL (3 tbsp)
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Rinse the lentils. In a medium pot, place lentils and cover with a few inches of water. Cook for 20 to 30 minutes or until just tender.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for one minute. Add the chard stems and sauté for one minute. Add in the thinly sliced chard and sauté for another 2 minutes.
Add the cooked lentils, lemon juice, and pomegranate molasses and cook for 10 minutes or until the lentils are a bit mushy. Add water as needed to prevent mixture from drying out. Remove from heat and let cool slightly before serving.
