|10 min||15 min||4|
|2 tbsp||Olive oil|
|1 cup chopped||Yellow onion|
|1 cup sliced||Carrots|
|1 tsp||Thyme, fresh|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
|1 1/2 bunch||Swiss chard|
|2 cup||Lentils, canned|
Chop Swiss chard, separating the stems from the leaves.
In a large skillet or wok, heat olive oil over medium heat. Add the chopped chard stems, onion, carrots and thyme. Season with salt and pepper.
Cook, stirring occasionally, until the chard stems and carrots begin to soften (about 4-5 minutes).
Add chopped chard leaves and cover to allow to wilt, making sure to stir occasionally (about 5 minutes).
Add cooked lentils and stir to combine.
Add a squeeze of fresh lemon juice, if desired.
This is wonderful paired with blackened cod, roast chicken or grilled grass fed steak.