Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Dried green or brown lentils - picked over,

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 5 cups 200g / 7.1oz Swiss chard leaves - washed well, stems (large)

  4. Removed, sliced thin strips crosswise

  5. 2 tablespoons 30ml Mashed garlic

  6. 3/4 cup 12g / 0.4oz Finely-chopped cilantro

  7. 1 cup 237ml Water

  8. 1 tablespoon 15ml Fresh lemon juice

  9. 2 tablespoons 30ml Pomegranate molasses

Instructions Jump to Ingredients ↑

  1. Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside.

  2. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside.

  3. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly.

  4. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

  5. This recipe yields ?? servings


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