Friday, May 2, 2008

Chard Daahl

1 big potato cubed
1 bunch of silver beet (chard) stalks (you can use some leaves too)
mashed garlic
juice of 1 or 2 lemons
fresh coriander (optional)
green/brown lentils
salt + pepper (optional)
veggie stock

Finely chop onion and cook in olive oil. Add chopped silver beet aka chard. Cook until tender. Add water to cover and add lentils, garlic, and potato. Add some veggie stock. Cook until lentils are soft. Add lemon juice and chopped coriander. Turn off heat, add salt and pepper to taste.

recipe from: Danielle El Hayek

No comments: