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Lentils with mixed chard and tomatoes
Serves 4 Starters and mains
Ingredients
- 200g lentilles vertes or Puy lentils
- 250g rainbow chard
- 4tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 ripe tomatoes, peeled deseeded and chopped
- 1⁄2tsp freshly ground black pepper
- 8 merguez (lamb chipolata sausages), to serve
Method
You can make this ahead and cook the chard when ready to eat. It’s great served with merguez or baby chorizo picante fried whole.
Soak the lentils in cold water while you prepare the chard. Tear the leaves from the stalks, pile them together and cut roughly into 2cm pieces. Slice the stems into roughly 3cm pieces.
Heat 3tbsp of the oil in a heavy-based pan over a medium heat. Sauté the onion and garlic for 4 minutes. Increase the heat and add the tomatoes and black pepper. Cook for 4 minutes. Drain and add the lentils to the pan with 350ml cold water. Bring to the boil.
Lower the heat and simmer gently for 20-30 minutes until the lentils are tender. Meanwhile, grill the merguez. Heat the remaining oil in a wok, add the chard stalks and stir-fry on a medium heat for 4 minutes. Stir in the leaves, cover and cook for 3 minutes. Add to the lentils and cook for a further 4 minutes. Serve with the merguez.
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