Recipe:
Lebanese Lentils & Lemon
Posted in Freshly Picked
This vibrant, zesty bowl of wholesome veg hits the spot when you need something nourishing — and it’s the perfect reason to buy that gorgeous rainbow chard that always catches your eye at the market!
Prep:
10
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 300g brown lentils
- 3 Nicola potatoes, peeled and diced
- 1 bunch Swiss chard, washed and finely chopped
- 3 cloves garlic, smashed
- 200ml olive oil
- 1 bunch coriander, chopped
- 2 lemons
- Sea salt flakes
- Pepper grinder
- Water
- 2-4 pieces Lebanese pita bread, toasted (optional*)
~
Recipe:
Tom Sarafian
Directions:
- 1Place lentils and potatoes in a pan and cover with an inch of water. Cook lentils and potatoes in water for 10 minutes or until soft. Add chard to the pot. Cook for 5 minutes.
- 2In a separate pan fry garlic in olive oil til golden, then add coriander, salt and lemon and take off the heat.
- 3Toast pita bread in the oven until crisp.
- 4Pour lentils in a bowl and top with the garlic coriander mix. Serve with toasted pita on the side.
*Tip: Is it really optional though? 😉
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