Swiss Chard is one of those funny vegetables that lots of people grow in their veg patches or allotments, but then don’t really know what to do with. I’ve had a bumper crop this year of a lovely variety called “Bright Lights” rainbow chard, which really is as pretty as it sounds. Chard is fairly easy to find in supermarkets and greengrocers, but if you can’t get hold of it, any other green leafy vegetable like kale or spinach would work equally well here.
This dish is not just delicious but also insanely good for you – plenty of protein from lots of lentils, iron and vitamins from leafy green chard, and fibre and vitamins from the skin-on new potatoes. Serve with brown rice and this is a nutritionist’s dream!
Don’t be put off by the 1 hour cook time – only 10 mins of that is hands-on, and after that you can put your feet up as it simmers away, infusing all those lovely flavours through the potato and lentils. This would work really well in a slow-cooker, and is just as good, (possibly better!), the following day so why not make up a bigger batch and save some for lunch?! (Or use it as a ready-made stuffing for my Butternut Squash filled with Spicy Lentil Dhal)!
Swiss Chard & New Potato Dhal
Ingredients
- 2 tbsp rapeseed or sunflower oil
- 1 onion, finely chopped
- EITHER 3 cloves garlic, 3cm piece ginger, 1tsp turmeric, 1tsp cumin, 1tsp chilli flakes
- OR 2tbsp pre-made indian spice paste (such as korma paste)
- 1 medium tomato, roughly chopped
- 300 g new potatoes, sliced into thick rounds
- 200 g swiss chard (or rainbow chard, or any other green leafy vegetable)
- 200 g lentils (I used a mix of red and green, but use whatever you have in the cupboard!)
- 500 g water
- 1 lemon
Instructions
- Heat the oil in a large pan (one with a lid), and add the onion. Fry over a gentle heat for 2-3 minutes then add EITHER the spice paste OR the garlic (peeled and crushed), ginger (peeled and finely chopped), turmeric, cumin and chilli flakes. Continue to fry gently for a further 3-4 minutes.
- Chop the stalks of the chard (leaving the leaves aside for later), and add these to the pan with the tomato, potatoes and lentils, then pour over the water. Season well with salt and pepper. Stir thoroughly, bring to the boil, then reduce to a gentle simmer, cover with the lid and leave to cook for 40 minutes or until the lentils are soft. Stir from time to time - you may need to add a little more water towards the end of the cooking time.
- Finely chop the chard leaves, then stir these through the dhal. Finally, turn off the heat, squeeze the juice of the lemon into the pan and stir through. Serve with rice and naan bread.
If you like the look of this recipe please follow me for more…. on Facebook, Twitter, Instagram or Pinterest. Thanks! Kate x
For more vegetarian indian recipes, why not try my Quick Indian Pancakes with Spiced Potato Filling, or take a look at my Pinterest board Indian Food: Vegetarian & Vegan.
Follow Kate Ford’s board Indian Food: Vegetarian and Vegan on Pinterest.
For more Swiss Chard ideas, have a look at these delicious recipes from blogging friends:
- Kate’s Chard Dark Chocolate Torte from Veggie Desserts
- Lucy’s Red Pepper & Chard Pesto from BakingQueen74
I’m entering this recipe into Jac’s Meat-Free Mondays challenge over at the fabulous Tinned Tomatoes Blog – why not hop over for a look!
Lucy @ BakingQueen74 says
Mmmm, that curry looks so good! I love dhal. Must try this soon. Thanks for linking to my chard and pepper pesto too.
thevegspace says
Thanks Lucy!
nadia says
This is so my kind of meal 😀 curries with lentils have always been my fave 🙂
thevegspace says
Thanks Nadia – yes I’m a big fan of Dhal, love this sort of food!
Kate @ VeggieDesserts says
Sounds lovely! Chars seems to suddenly become so abundant and this is a great way to use it up. Thanks for linking to my chard chocolate torte.
thevegspace says
Thanks Katie – your Torte looks incredible!
Emily says
I love veggie side dishes and this sounds lovely. My favourite is saag aloo or saag paneer but I like the idea of trying chard instead of spinach x
thevegspace says
Thanks Emily – yes was just really using up a huge glut of chard here, but it worked really well!
Claire @foodiequine says
Love the sound of this. I’ve only had chard a couple of times when we got it in a veggie box. Beautiful rainbow colours. I’m going to keen an eye out for it at farmers markets and I don’t think you ever get it at supermarkets.
thevegspace says
Thanks Claire – hope you find some! Waitrose sell Swiss Chard, though I guess it depends on the store and they probably don’t stock it in great quantities. x
Bintu | Recipes From A Pantry says
You had me at working really well in a slow cooker.
maddie says
this is soo good! my husband hates lentils, hates chard, hates cumin, but he had two servings of this dahl, the lemon is a really nice touch….lovely and so easy to make!
Kate Ford says
That’s so great to hear, thanks! X
ken Miller says
My mom is very much inspired by your cooking.
Kirsty D says
My first attempt at this recipe was a success! I had chard and I wasn’t sure what to do with it so this was perfect. Very tasty.