A delightful light but filling meal

Makes 4 servings

Ingredients

2 tbsps olive oil, divded
1/2 medium onion, diced
2 garlic cloves, minced
1 cup dried red lentils
2 cups water
1 bunch swiss chard
1/2 tsp salt
1/4 tsp ground black pepper
4 tsp red wine vinegar
1/2 cup feta cheese, crumbled

Directions

1. Heat 1 tbsp oil in medium saucepan over medium heat. Add onion and garlic and cook for 5 minutes, stirring occasionally.
2. Add lentils and water, stir to combine. Bring to a simmer then reduce heat to low, stirring occasionally until lentils are tender and water has evaporated. This should take 20 to 30 minutes.
3. Trim swiss chard and discard end of stems. Separate the stems from the leaves and dice, set aside. Roughly chop the leaves into bite-sized pieces, set aside.
4. Heat remaining 1 tbsp of oil in a large skillet over medium-hight heat. Add reserved chard stems and cook until softened, about 5 minutes, stirring occasionally.
5. Add chard leaves, salt, pepper, cover skillet, and cook until wilted, about 2 minutes. Stir in red wine vinegar and lentil mixture until evenly combined. Remove from heat.
6. Prepare servings by scooping 1/4 of the mixture into a bowl and sprinkling with feta and salt and pepper to taste.

Based on Swiss Chard with Lentils and Feta Cheese