Seasonal Braised Chard with Lentils

If you’ve watched our latest IGTV with Jack’s Patch you’ll have seen that this glorious vegetable chard is in season! Eating seasonally means you are choosing to eat fruit and vegetables that are fresh, ripe and delicious at the time of year they are grown. This is great for the environment as it means produce is not being flown in from around the world! Why not try eating seasonally this month? This wholesome lentil and chard recipe is a great place to start!

30 mins

2 people

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INGREDIENTS

2 tbsp of Mr Organic Extra Virgin Olive Oil

3 shallots, finely sliced

a pinch of salt

1 tbsp maple syrup

3 garlic cloves, sliced

250g rainbow chard, roughly chopped

1 tbsp of of Mr Organic Tomato Puree

100ml veg stock

1 tin of Mr Organic Whole Plum Tomatoes

1 tin of Mr Organic Lentils

Juice of 1 lemon

salt and pepper to taste

Chilli pepper flakes (optional)

METHOD

1. Heat the olive oil in a non-stick frying pan, then place the sliced shallots inside and sprinkle with a pinch of salt. After 2 minutes add a tablespoon of maple syrup to the pan. Cook for a further 5 minutes to caramelise the shallots, then add the sliced garlic and cook for 1 minute.

2. Add in the chopped chard and cook for 1 minute, then add the tomato paste and vegetable stock.

3. Allow to simmer until the stock is reduced (4-5 minutes) before adding in the tin of plum tomatoes and lentils. Simmer a few minutes or until the liquid has reduced and remove from the heat.

4. Squeeze in the juice of a lemon and season to taste with salt and pepper and serve with a sprinkle of red pepper flakes.