A bundle of chard or any similar greens like kale, cavelo nero…
A handful of fresh parsley, finely chopped
1 lemon, juice and zest
Add a splash of olive oil to a lidded pot. Cook the onion, carrot and garlic till softened.
Fold the lentils and bay leaf through. Season well. Let it sizzle for a mo.
Pour in the wine. Allow it to bubble up for a bit.
Pour in stock or water. Lower heat. Pop a lid. Cook for 40 minutes, or until tender.
Once cooked. Taste. Add a splash of balsamic vinegar for a touch of sweetness and a little mustard to give it a kick. Adjust seasoning.
Finely chop the chard so it’s like chopped parsley. To do, carve the green from the heavy white stem. Stack the leaves. Roll into a bundle. Thinly slice. Then, chop the slivers a bit further. Be gentle with it, though.
Fold chard through the lentils. Remove from heat. Set aside.
Thinly slice your halloumi. Cut the into little cubes. Fry in a little olive oil till golden.
Scatter over lentils. Finish with parsley, lemon juice and zest.
*If you don’t have wine swap with water or stock.
Shop Local - Planta
Did you know that PLANTA offers a loyalty card? All other bits you need for this dish (lentils, balsamic and mustard) can be bought there.