This lentil recipe is wholesome. It’s vegan. It has vegetables built right in. Oh, and it tastes good too. The salty gravy and contrasting textures means you don’t need any bacon or meat to make it a meal.
Thank goodness it is so delicious, because it couldn’t win any races on visual appeal alone. I mean, it has about as much variation in color as a rack of wedding dresses. Dark brown, greenish brown, rusty brown, translucent beige. Let’s remember that looks aren’t everything shall we?
If you aren’t vegan, try serving it with a braised lamb shank on top. Oh Betsy would these puy lentils be good with lamb.
French Lentils with Swiss Chard and Sundried Tomatoes(serves 2)
In a small bowl add 1/2 cup boiling water to the sundried tomatoes. Let sit for 10 minutes. Meanwhile, strip the chard leaves away from the stems. Thinly slice the stems into little sticks about one inch in length.
In a heavy pan sweat the onion and swiss chard stems in the olive oil for 5 minutes or until the onion becomes translucent. Rinse the lentils and pick them over just in case there are any little pebbles. Stir the lentils and the chard leaves into the pot and turn the heat up to medium. remove the sun-dried tomatoes from their water and give them a rough chop. Stir them in along with a 1/4 teaspoon of salt. Add the red wine and cook for long enough for it to be almost gone - about 5 minutes at medium heat. Strain the tomato soaking water and add to the pot.
Bring to a simmer, cover the heat and cook on low for 45 minutes. Give it a stir every 15 minutes or so and if it looks dry add a few tablespoons of water. Remove the lid and stir in vinegar, taste and add salt if desired.