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This vibrant, zesty bowl of wholesome veg hits the spot when you need something nourishing — and it’s the perfect reason to buy that gorgeous rainbow chard that always catches your eye at the market!

You will need

Serves 4

  • 300g brown lentils
  • 3 Nicola potatoes, peeled and diced
  • 1 bunch Swiss chard, washed and finely chopped
  • 3 cloves garlic, smashed
  • 200ml olive oil
  • 1 bunch coriander, chopped
  • 2 lemons
  • Sea salt flakes
  • Pepper grinder
  • Water

To serve:

  • 2-4 pieces Lebanese pita bread, toasted (optional*)

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10 mins to prep

20 mins to cook

  1. Step 1

    Place lentils and potatoes in a pan and cover with an inch of water. Cook lentils and potatoes in water for 10 minutes or until soft. Add chard to the pot. Cook for 5 minutes.

  2. Step 2

    In a separate pan fry garlic in olive oil til golden, then add coriander, salt and lemon and take off the heat.

  3. Step 3

    Toast pita bread in the oven until crisp.

  4. Step 4

    Pour lentils in a bowl and top with the garlic coriander mix. Serve with toasted pita on the side.

Hot tip!

*Is it really optional though??

Recipe: Tom Sarafian

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