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
1 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.