Lebanese Lentil and Chard Stew with Lemon and Cumin

Ingredients

• brown lentils200g
• onion1 medium
• garlic cloves3
• ground cumin1 tsp
• ground coriander1 tsp
• Swiss chard300g
• olive oil2 tbsp
• lemon juice2 tbsp
• vegetable stock1 L
• salt1 tsp
• black pepper0.5 tsp

Directions

1. 1

   Rinse the lentils and pick over for any stones. Finely chop the onion and mince the garlic. Separate the chard leaves from the stems; chop the stems into 1 cm pieces and roughly chop the leaves.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, cumin, and coriander and cook for another minute until fragrant.

3. 3

   Add the lentils, chard stems, and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

4. 4

   Stir in the chard leaves and cook for 10 more minutes, until the lentils are tender and the chard is wilted.

5. 5

   Season with salt and pepper, then stir in the lemon juice. Taste and adjust seasoning, adding more lemon if desired.

6. 6

   Serve hot, with flatbread for dipping.