1 1/2 cups brown lentils, washed
2 lbs Swiss Chard
1/4 cup olive oil
1 large onion, finely chopped
4 - 8 large cloves garlic, crushed
1/2 cup finely chopped fresh cilantro
1/2 cup lemon juice
salt and pepper, to taste
Place lentils in large saucepan, add the stock, and bring to a boil. Reduce heat, then simmer, covered, for about 40 minutes.
Remove the stems from the Swiss Chard and shred or chop the leaves. Heat the oil in a saucepan over medium heat and cook the onion a couple of minutes, until transparent. Add the garlic and cook for a minute. Add the chard and toss until just wilted. Stir this mixture into the lentils, add the cilantro and lemon juice, and season with salt and pepper to taste. Simmer until hot and serve.
Adapted from The Essential Mediterranean Cookbook
