Lentils with Swiss Chard and Pomegranate Molasses | Christopher Kimball’s Milk Street

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Lentils with Swiss Chard and Pomegranate Molasses

40 minutes

Lentils with Swiss Chard and Pomegranate Molasses

This hearty vegetarian dish combines quick cooking brown lentils and silky, sweet caramelized onion. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro brings freshness. We quick-pickle the chard stems in lemon juice and add them at the end; they offer a pleasing textural contrast to the lentils. Use rainbow chard if available—the brightly hued stems add pops of color. The lentils are especially good with seared salmon fillets, runny-yolked eggs or hunks of warm, crusty bread.

4

Servings

Tip

Don't bother picking off just the leaves from the bunch of cilantro. The tender parts of the stems are fine to use, too. Simply lop off the stems from the entire bunch, removing just the thicker, more fibrous sections.

40 minutes

Ingredients

  • ½

    bunch Swiss chard, stems thinly sliced, leaves chopped into rough ¾-inch pieces (about 5 cups), reserved separately

  • 3½

    tablespoons lemon juice, divided

Directions

  1. 01
    In a small bowl combine the chard stems and 2 tablespoons of lemon juice; set aside. In a large saucepan over high, combine 5 cups water, the lentils, half the garlic and 2 teaspoons salt. Bring to a boil, then stir, reduce to medium-high and cook, adjusting the heat as needed to maintain a rapid simmer, until the lentils are tender, 20 to 25 minutes.
swiss-chard-pomegranate-molasses-lentils-v

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