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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.
bunch Swiss chard, stems thinly sliced, leaves chopped into rough ¾-inch pieces (about 5 cups), reserved separately
tablespoons lemon juice, divided
01In 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.
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