Prep Time:
15 minutes
Cook Time
40 minutes
Serving Size
1 cup
2 tablespoons olive oil
½ cup diced yellow onion
2 medium garlic cloves, minced
1 cup lentils
2 cups water
4 cups Swiss chard (around 1 pound)
¼ teaspoon salt
¾ teaspoon pepper
4 teaspoons red wine vinegar
½ cup feta cheese


  1. Heat 1 tablespoon of oil in a medium saucepan. Add onion and garlic, season with ¼ teaspoon of pepper. Cook until softened.
  2. Add the lentils and water. Increase heat to high and bring to a boil. Reduce heat to low and simmer until water has evaporated, around 30 minutes. Remove from heat and set aside.
  3. Meanwhile, remove the ribs and stems from the chard trimming the ends of the chard stems. Slice the stems into small pieces and set aside. Stack the chard leaves, cut in half lengthwise, and then chop into small strips. Set aside. 
  4. Heat the remaining tablespoon of oil in a large pan and add the chard stems, and season with ¼ teaspoon of pepper. Cook until softened. 
  5. Add the chopped chard leaves, ¼ teaspoon of salt and pepper, stirring occasionally until wilted (about 2 minutes). Stir in red wine vinegar and reserved lentil mixture until evenly combined. Remove from heat and allow to slightly cool.
  6. Sprinkle in the feta and stir to combine. Serve warm or at room temperature.   


Recipe Modified by CHOICES Nutrition Education Program

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