400 g (2 cups) puy-style lentils, rinsed
1 litre (4 cups) vegetable stock
2 garlic cloves, finely chopped
750 g rainbow chard, leaves finely shredded, stems cut into 2 cm (3/4 in) dice handful coarsely chopped dill
2 spring onions (scallions), thinly sliced
200 g feta, broken into pieces
extra virgin olive oil and lemon wedges, to serve
In the slow cooker:
Put the lentils, stock and garlic into the slow cooker and cook on high for 3 hours until the lentils are tender. Stir in the chard and cook for a further 15 minutes until wilted. Season with salt and pepper, then stir in half of each of the dill, spring onions and feta.
Top with the remaining dill, spring onion and feta. Serve with olive oil and lemon wedges.
On the stove top:
Put the lentils, stock and garlic in a large, heavy-based saucepan and bring to the boil, then reduce the heat to simmer. Cook for about 15 minutes until the lentils are almost tender. Stir in the chard, cover with a lid and cook for a further 10 minutes until wilted. Season with salt and pepper, then stir in half of each of the dill, spring onions and feta.
Top with the remaining dill, spring onion and feta. Serve with olive oil and lemon wedges.
Credits: Recipes and images from Whole Food Slow Cooked from Olivia Andrews, published by Murdoch Books.
Photo Credits: Recipes and images from Whole Food Slow Cooked from Olivia Andrews, published by Murdoch Books.
