Swiss Chard And Lentils Vegan Version Recipes

VEGAN RED LENTIL SOUP WITH SWISS CHARD

Steps:

• Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
• Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
• Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.

QUICK BRAISED CHARD & LENTILS

Steps:

• Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
• Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.

LENTILS WITH SAUSAGE AND SWISS CHARD

Steps:

• Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
• Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

SWISS CHARD AND LENTILS - VEGAN VERSION

Steps:

• In a sauce pan, in 1 tablespoon of the oil, saute the onion and garlic until soft and aromatic, about 5 minutes.
• Add the lentils and water. Bring to a boil. Allow to boil about 30 minutes, or until the water is absorbed and the lentils are barely tender. Set aside.
• While the lentils are boiling, cut the leaves off of the swiss chard. Cut the leaves into small pieces and set aside. Cut the stalks into bite sized pieces.
• In a large pan, in the other tablespoon of oil, saute the chard stalks until tender, about 5 minutes.
• Add the leaves to the stalks and cook until wilted - 2 or 3 minutes.
• Add the vinegar and then stir in the cooked lentils. Mix to combine. Add salt and pepper to taste. Then serve!