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!

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.


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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