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The Lentil & Chard stew


  • Author: sarah
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

The lentil and chard stew is a hearty meal that is pantry cooking at its finest. This is hearty, simple and yet elegant enough to serve to your guest. This stew is gluten-free, vegan and on your table in 30 minutes!


Scale

Ingredients

  • 2/3 cups green or brown lentil
  • 1 large onion, chopped
  • 1 tsp cumin
  • 4 cups of vegetable stock or chicken
  • 1 large potatoes, cut into 1/2 inch cubes
  • 1/2 bunch of chard, leaves removed from the stocks. Stocks finely diced.

Teklai:

  • 1/4 cup olive oil
  • 5 garlic clove, crushed
  • 1 tsp ground corianders
  • 1 tsp ground cumin
  • 3/4 cup fresh cilantro, finely chopped
  • 1 jalapeno, finely chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch of salt

Instructions

  1. Prep your lentils. Wash lentil with cold water and drain. Check for any stone or other dabris in the lentils.
  2. Saute your onions. In a medium-sized pot (6qt) on medium-low heat add 1 tbsp of olive oil and the onions, and cumin. Cook until the onion are soft.
  3. Combine your ingredients. Then add lentils, potatoes, and vegetable stock to the pot. Bring to the lentils to a boil and reduce to a simmer. Cook uncovered for 10 minutes and remove any foam that comes to the surface.
  4. Simmer the soup. Reduce heat to low, cover the pot and continue cooking for 20-30 mintues or until the lentils are soft but not completely falling a part. Stir occasionally. You may need more water if the soup becomes too thick.
  5. Prepare the Taklai: While the soup is cooking, it’s time to prepare the Teklai: In a frying pan, heat the olive oil, then add garlic, jalapeno, and spices. Once the garlic has started to turn golden, about 2-4 minutes. Add the cilantro. Saute until the cilantro wilts. Add the lemon juice and salt. Set aside.
  6. Put it all together. Remove the soup from the heat and fold the chopped chard leaves and taklai into the soup and cover for 2-3 minutes to allow the chard to steam. Add 1/2 the teklai to the stew and serve the other half at the table in case anyone would like extra. Or you can just spoon a bit on each bowl of stew and serve the rest at the table. The choice is yours. 😉
  7. Final touch. Time for the best part, taste your soup. Adjust the salt if needed. Add the lemon juice just before serving

Notes

To Make in an Instant pot: Use the saute function: fry onions & chard stocks until the onions are golden. Add the lentils, potatoes and 3 1/2 cups of stock. Turn off Saute mode. Cover and steal the pressure cooker. Set for 15 mintes on bean/chilli mode. Once finished do a quick release and follow step 4 to 7 in the original recipe.

  • Category: Soup
  • Cuisine: Middle Eastern