Lentils with Chard and Lemon

• 3/4 cup chopped onions
• 3/4 cup olive oil
• 1 stalk celery, finely chopped
• 4 garlic cloves
• 1 teaspoon salt
• 1 1/2 cups lentils
• 1/2 bunch Swiss chard leaves, chopped with a little of the stalk
• 3/4 cup lemon juice (or to taste)
• 1 teaspoon flour

Method

Saute onions in large heavy-bottomed pot or Dutch oven in olive oil.  When onions just begin to soften, stir in celery and garlic crushed with salt.  

Wash lentils under cold water.  Drain.  Put in pot with onion mixture and add enough water to cover.  Cook for 15 - 20 minutes.

Stir in chopped chard and cook for 15 minutes more.

Lentils should be almost soft by now and need to be watched so they don't turn too soft.  Stir in lemon juice mixed with one teaspoon flour to thicken the sauce. Let simmer until it is almost as thick as soup soup. Check for seasoning .

Contributor: Donna Hines

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