Lentil and Swiss Chard Stew
I have made a few recipes from this book, and one recipe in particular I have made multiple times - and I was going to make it again for this post!
I had a few extra minutes so I sat and browsed through this book again; as I was flipping through the pages this recipe caught my eye and I thought it sounded tasty, and it would be something new. Boy am I glad I went with this one. It's good - and good for you!
I went to my local market and the Swiss chard looked pitiful - so off I went to Whole Foods (aka whole paycheck - my grandmother always said, "you get what you pay for" - that is always in the back of my mind and oh so true in this instance.) Not only did the chard look absolutely wonderful, but they also had the rainbow chard, which I always think is so beautiful - so that's what I went with.
I had a hard time resisting the urge to add more broth at the end - this is supposed to be a stew, not a soup. Still, next time, I may add just a little more...
The stew had such wonderful flavor. I'm wondering if it was the freshly dried bay leaf I used; I'll have to make this again with a regular store-bought bay leaf to see if there is much of a difference.
Take my word for it - this is good.
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