Quick braised chard & lentils

Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 153
  • fat 7g
  • saturates 1g
  • carbs 16g
  • sugars 1g
  • fibre 5g
  • protein 9g
  • salt 1.1g


  • 300g Swiss or rainbow chard, leaves and stalks separated
  • 2 tbsp good-quality olive oil, plus a drizzle
  • 1 garlic clove, sliced
  • 1 red chilli, deseeded and chopped
  • 250g pouch cooked puy lentils
  • squeeze lemon juice


  1. Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.

  2. Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.

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