Lentils With Lemon

Recipe Ingredients

1 1/2 cups	355ml	Dried green or brown lentils - picked over,
		And rinsed
1/4 cup	59ml	Extra-virgin olive oil
5 cups	200g / 7.1oz	Swiss chard leaves - washed well, stems (large)
		Removed, sliced thin strips crosswise
2 tablespoons	30ml	Mashed garlic
3/4 cup	12g / 0.4oz	Finely-chopped cilantro
1 cup	237ml	Water
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Pomegranate molasses

Recipe Instructions

Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside.

In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside.

In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly.

Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

This recipe yields ?? servings

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9487) - from the TV FOOD - NETWORK

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