Puy lentils with chard
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Serves:     people
Notes from Anna
  • Add some goat’s cheese to this simple dish to make a satisfying lunch.
  • This lentil dish also works well as a substantial and healthy side to fish and meat dishes.


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  1. Peel and chop the shallots. Wash and chop the thyme. Wash the chard. Prepare the stock according to packet instructions.
  2. Warm 2 tablespoons of olive oil in a pan. Add the shallots, sprinkle with a little salt and cook for 5 minutes on a very low heat until soft.
  3. Add the lentils to the pan and stir to combine. Add the bay leaf, cover the lentils with the stock, bring to the boil then reduce the heat and simmer for 20 minutes.
  4. -FRY Meanwhile, warm 1 tablespoon of oil in a shallow pan. Stir in the chard, add a little water and steam-fry for 5 minutes or until the leaves have wilted.
  5. Transfer the lentils to a serving bowl and fold in the chard. Drizzle with lemon juice and sprinkle with a generous grinding of black pepper.
  6. Serve with Greek yogurt.

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