Lebanese Lentil and Swiss Chard Stew
This hearty Lebanese lentil and Swiss chard stew is a warm hug on a chilly evening. Tender lentils simmer with silky Swiss chard in a garlicky, lemony broth that fills your kitchen with the scent of the Middle East. It's a humble dish that's big on flavor, often enjoyed during Ramadan or as a comforting meal any time of year. The combination of earthy lentils, vibrant chard, and a zesty finish will make this a staple in your home. Serve with warm pita and a drizzle of olive oil for a truly authentic experience.
Ingredients
- brown lentils1.5 cups
- Swiss chard500g
- onion1 large
- garlic cloves4
- olive oil3 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- vegetable broth6 cups
- lemon juice2 tbsp
- salt1 tsp
- black pepper0.5 tsp
Nutrition
Directions
- 1
Rinse the lentils and set aside. Wash the Swiss chard thoroughly, separate the leaves from the stems, and chop both into bite-sized pieces.
- 2
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the ground cumin and coriander, and cook for 30 seconds. Add the lentils, chopped chard stems, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25 minutes.
- 4
Add the chopped chard leaves and continue simmering for another 10-15 minutes, until lentils and chard are tender.
- 5
Stir in lemon juice, salt, and pepper. Taste and adjust seasoning. Serve hot with a drizzle of olive oil and warm pita bread.
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