Lentils with Swiss Chard Curry

Ingredients

• 250 g beluga lentils
• 500 g Swiss chard
• 400 g cherry tomatoes
• 1 stalk lemongrass (white part only)
• 1 onion
• 2 cm fresh ginger
• 1 Garlic clove
• 2 tbsp Coconut oil
• 1 tsp ground turmeric
• a pinch ground cumin
• a pinch chili powder
• 400 ml coconut milk
• Salt

Instructions

1. 1.

   Rinse lentils in a sieve and bring to a boil with twice the amount of water. Cover and simmer over low heat for about 25 minutes.

2. 2.

   Wash, trim Swiss chard; cut leaves into strips and stems into sticks. Set aside some leaf strips for garnish. Wash, trim tomatoes and halve them. Slice lemongrass into thin rings. Peel onion, ginger and garlic and finely chop together.

3. 3.

   Heat coconut oil in a deep pan. Sauté onion, ginger and garlic until translucent. Add turmeric, cumin and chili; sauté briefly and deglaze with coconut milk.

4. 4.

   Add chard stems, season with salt and simmer for about 5 minutes over low heat. Add chard leaves with tomatoes and cook another ~5 minutes, tasting as you go.

5. 5.

   Drain lentils and serve in bowls. Pour curry over the lentils and sprinkle with remaining Swiss chard. Serve immediately.