Swiss chard, leek and lentil stew.

A busy week accounts for little posting recently, but I wanted to get this dish up that I’ve been tweaking for a while now. It’s certainly comfort food full of savoury flavours and soft textures, but the dill, orange zest and lemon juice help to freshen it up. You can save some time, money and effort by using stock cubes if you wish, but with due disapproval from yours truly. Serves two.

For the vegetable stock (include four or more of):

1 carrot.

1 lemongrass stalk.

1 garlic clove, peeled.

1 onion, peeled.

A handful of parsley, thyme and dill.

1 bay leaf.

Half a celery stalk.

500ml water.

For the stew:

500ml vegetable stock.

1 leek, finely chopped.

100g Swiss chard, roughly shredded.

100g puy lentils.

100g green lentils.

15g dill, finely chopped.

15g parsley, finely chopped.

Zest of one orange.

1 tbsp lemon juice.

1 tbsp olive oil.

Salt and pepper.

First, prepare the vegetable stock. Place the vegetables and herbs in a saucepan, add the water and bring to the boil. Simmer for thirty minutes and then discard the ingredients.

When the stock is ten minutes from finishing, heat the olive oil in a saucepan and fry the leeks for the remaining time. Add the chard, lentils and stock, bring to the boil and simmer for another twenty five minutes.

Drain any remaining stock. Now add the orange zest, lemon juice, dill and parsley.  Stir and season to taste.


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