Braised Beluga Lentils and Swiss Chard

CSA box- onions, carrots, fennel, chard, garlic



MMMM! Don't throw away those beautiful stems from your Swiss Chard! Use them in
this simple dish. Quantities of ingredients are approximate. Use whatever you have.


extra virgin olive oil
1-2 cups chopped onion
2 large carrots cut into medium dice
fennel bulb ( or two, depending on size!) cut into small dice
1 bunch Swiss Chard, cleaned and stems separated from leaves. Cut stems into small dice and coarsely chop leaves.
3-4 cups cooked Beluga lentils with some cooking liquid
1 large clove garlic, put thru press

Heat a couple big glugs oil to medium high. Add onions, carrots, & fennel and cook until quite softened and beginning to caramelize. Do not try to cook to fast or they will burn. Will take about 15 minutes or so. Stir occasionally. If they are browning too fast, reduce heat to medium.
Add stems from chard. Cook five minutes more.
Stir in the leaves and cook until wilted, but still bright green.
Stir in the lentils with enough liquid to keep loose.
Bring up to a boil. Stir in garlic and let simmer a few minutes.
Done!
If you are a vegetarian this is great as is or with a grain.
For fish eaters, serve under a nice fillet of salmon or halibut.