300g/11oz 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
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.
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.
PER SERVING (4)
153 kcals, protein 9g, carbs 16g, fat 7g, sat fat 1g, fibre 5g, sugar 1g, salt 1.1g