janet @ the taste space

Warm Lentil and Swiss Chard Salad

In Mains (Vegetarian), Salads on August 12, 2011 at 12:41 PM

I was honoured when Susan at The Well-Seasoned Cook invited me to provide a guest post for her blog, continuing to celebrate the 4th year of My Legume Love Affair. Please head over to her site to hear about my current battle between lentils and chickpeas, and the winning salad I display: Warm Lentil and Swiss Chard Salad.

Warm Lentil and Swiss Chard Salad

Warm Lentil and Swiss Chard Salad

300g dried black beluga lentils (or your favourite non-red lentil)
2 cups leek, white and light green parts chopped
2 tbsp coconut oil, or olive oil, divided
1/3 cup currants
1/2 cup cilantro, chopped
2 tbsp rice vinegar
1 tbsp apple cider vinegar
3 tbsp fresh lemon juice
3/4 tsp salt
1 clove garlic, minced or pressed
150-300g Swiss chard, stems and leaves thinly sliced, reserved separately
freshly ground pepper, to taste

1. Bring 4 cups of water to a boil with 1 tsp of salt, then add lentils. Lower the heat and simmer the lentils, covered, for 20-25 minutes, until tender. Drain, rinse in cold water and set aside.

2. Meanwhile, saute the chopped leeks in 1 tbsp oil over medium-low heat in a large skillet until they are soft and starting to caramelize, around 20-30 minutes.

3. Combine the cooled lentils with the sauteed leeks and currants. Toss with the vinegars, salt and cilantro.

4. In the same pan as the leeks were sauteed, add the remaining 1 tbsp oil and heat over medium-high heat. Add the garlic and Swiss chard stems, stirring for a minute. Add in the chopped Swiss chard and toss over high heat until it turns a brilliant green. Squirt some lemon juice over top and add to the lentil mixture.

5. Add the remaining lemon juice, season to taste and allow to marinate at least 30 minutes. Taste again and adjust seasonings.

Serves 6.

  1. Aww yay! I love Susan and I love YOU! Off to check it out!

  2. Chickpeas and lentils are my favourite legumes! Well and black beans. I love how you incorporated lentils and swiss chard here.

  3. […] – Green Soup with Ginger – Pickle Soup – Finnish Double Pea Stew with Apples – Caramelized Cabbage Soup (recipe elsewhere) – Roasted Carrot and Lentil Soup with Harissa and Mint – Spicy Indonesian Yam and Peanut Soup – Pureed Soup of Carrot and Yam with Citrus and Spices (recipe elsewhere) – Warm Lentil and Swiss Chard Salad […]

  4. I only had green lentils, I didn’t have enough swiss chard, and I cut raisins in half to ‘create’ currants,’ haha, but it was still the most delicious, addictive dish! (I also stopped at 2 Tbs lemon juice after tasting and thinking that point was perfection. Maybe I’ll be daring next time and try for the 3.)

    Just had to shout it to the world – DELISH!

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