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Lentils with Chard, Dill and Feta

5 Foods That May Help Protect Against Cancer

Serves 4
Preparation time 5 minutes
Cooking time  3¼ hours (slow cooker) 35 minutes (stovetop)

INGREDIENTS 
400 g (14 oz/2 cups) puy-style lentils, rinsed
1 litre (35 fl oz/4 cups) vegetable stock
2 garlic cloves, finely chopped
750 g (1 lb 10 oz) rainbow chard, leaves finely shredded, stems cut into 2 cm (¾ in) dice
handful coarsely chopped dill
2 spring onions (scallions), thinly sliced
200 g (7 oz) feta, broken into pieces
extra virgin olive oil and lemon wedges, to serve

METHOD

In the slow cooker
1 Put the lentils, stock and garlic into the slow cooker and cook on high for 3 hours until the lentils are tender. Stir in the chard and cook for a further 15 minutes until wilted. Season with salt and pepper, then stir in half of each of the dill, spring onions and feta.
2 Top with the remaining dill, spring onion and feta. Serve with olive oil and lemon wedges.

On the stovetop
Put the lentils, stock and garlic in a large, heavy-based saucepan and bring to the boil, then reduce the heat to simmer. Cook for about 15 minutes until the lentils are almost tender. Stir in the chard, cover with a lid and cook for a further 10 minutes until wilted. Season with salt and pepper, then stir in half of each of the dill, spring onions and feta.
2 Top with the remaining dill, spring onion and feta. Serve with olive oil and lemon wedges.

Lentils with Chard, Dill and FetaRecipes and Images from Whole Food Slow Cooked by Olivia Andrews, published by Murdoch Books.

Written by TheCarousel

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