2 Servings 35 min Cook
1 Cup Lentils
1 Tbsp Olive Oil
2 Shallot (medium) Shallots
2 Cup Chard
4 Cup Organic Vegetable Stock
1 Cup Water
2 Lemon yields Lemon Juice
1/4 Tsp Crushed Red Pepper Flakes
Rinse lentils in a strainer and set aside to drain.
Mince shallots and rough chop chard.
Start by warming the olive oil in a large pot over medium heat.
Add the shallot, sprinkle with a pinch of salt and cook for 3-4 minutes.
Next, add the chopped greens and crushed red pepper (if using) then stir together.
Cook for another 2-3 minutes, until the greens are slightly soft.
Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil.
Cook for 30 minutes, or until lentils are tender, then turn heat to low.
Squeeze the juice of two lemons into the pot (careful of the seeds!) and stir together.
Serve hot and enjoy!