Lentil and swiss chard stew with lemon parsley sauce

As I’ve mentioned before, I love lentils. I find them extremely hearty and comforting. I’ve also recently discovered that I love a green sauce. Parsley or cilantro (or both!), olive oil, something acidic, – blend it all together and it takes a dish seriously up a notch! So put lentils with a green sauce and BOOM – next level.

When I got back from my trip to South Carolina, our garden had really taken off! We had a ton of swiss chard and kale ready to harvest and were looking for something to put it in. So I said why not a lentil stew since I already had most of the ingredients. I also needed the fiber from my trip since we ate a lot of meat!

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One of our garden beds with chard close to the back and the kale in the other bed.

This can be vegan if you don’t use the parmesan cheese. I really like serving this with some good crusty bread like a seedsational or some hearty wheat with nuts in it.

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Lentil and swiss chard stew with lemon parsley sauce

Serves: 4
Prep time: 15 minutes

Cook time: 45 minutes

For the stew:

1 large yellow onion, diced
4 cloves garlic
3 carrots, diced
1 red pepper, diced
1 cup dry green lentils
2 tsp cumin
1 tsp tumeric
1 tsp dried oregano
1/2 – 1 tsp crushed red pepper flakes
1 tsp paprika
15 oz can diced tomatoes
4 cups broth
salt and pepper
olive oil
1 bunch swiss chard (or kale, collards or other leafy green), chopped

For the lemon parsley sauce:

1 bunch parsley
juice of 1 lemon
1/2 tsp cumin
1/4 cup parmesan cheese (optional)
1 tbsp apple cider vinegar
3 tbsp olive oil
salt and pepper

Heat some olive oil in a large dutch oven. Cook the onion until translucent, about 7 minutes. Season with salt and pepper as you go. Add the garlic and cook for about 1 more minute. Add the carrots and red pepper and cook for about 3 more minutes.  Add the spices from cumin to paprika and stir. Add the lentils, tomatoes and broth. Bring to a boil, reduce the heat to medium-low and simmer for about 30 minutes or until the lentils and carrots are soft. Add in the greens, stir in and cook until wilted about 2 minutes.

Add all of the ingredients for the lemon parsley parmesan sauce to a blender or magic bullet and blend until smooth. You may need to add some water to get it to the consistency you want.

Serve the stew in a bowl, top with the parsley sauce and serve with a heart piece of bread like Seedsational from Sprouts.

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