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Easy Esselstyn Diet Recipes with Pictures: French Lentils with Chard

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Dinner: 062	French Lentils with Chard
Klaus Stories of Members The Books Community Supported Agriculture Dinner	Dinner Suggestion This thick but light and in its base aromatic dish is my favorite lentil meal.	Serving Suggestion This lentils dish is refreshing and satisfying. The rich leafy taste of the chard compliments perfectly that of the hearty French lentils
	Get in Advance: 1 onion, chopped 4 large gloves of garlic, minced 2 carrots, halved length wise and chopped 2 stalks of celery, chopped 1 ¼ cup French dark lentils, washed and picked over 2½ cup of low-salt low-fat vegetable broth 2 cups of water 2 Bay leafs 2 springs of fresh thyme ½ of ¼ teaspoon black pepper 1 cup of parsley, chopped, divided Have On Hand: Whole wheat bread or crisp bread	Ingredients
	Recipe (Inspired by The New York Times Vegetarian Cooking, modified to Esselstyn diet) For 3-4 Portions. Prep time 70 min. Chop soft vegetables Chop onion, garlic, celery and carrots Start Stock In a large soup pot Over high heat stir onion until brown (3-5 min) Add garlic and cook until fragrant (1/2 min) Let cool down a bit, then add ½ cup of vegetable broth and solubilize caramelized layer Add carrots and celery and cook covered for 5 min Cook Lentils Add 2 cups of vegetable broth and 2 cups of water Add lentils Add Bay leafs and thyme Bring to a boil and let simmer for 40 min Meanwhile chop the chard and parsley Wash chard, stem and cut cross-wise into 1 to 1.5 inch pieces Chop parsley yielding one cup Toast whole wheat bread Cook the chard briefly and be ready to serve Remove the Bay leafs and thyme stems Add pepper to taste Add the chard in batches just covering the lentils and then fold it under. Repeat until all chard is added including ¾ cup of parsley (in 5 min) Cook covered for 2-5 min, do not overcook, chard should remain light green and stay un-wilted. Garnish with plenty of parsley and serve with bread	Workplace Chopped vegetables Browning the onions
	Adding garlic and carrots	Adding lentils to vegetable broth and water
	washing and stemming the chard	Chard ready to be cooked
	Add pepper to taste	Folding under chard layer by layer
	The cooked chard with green and expanded leaves	Prepared
Klaus I couldn’t resist making this dish again after getting a bunch of farm-fresh chard.	Fresh greens like chard have this magical crispness that affords meal preparation!	Served
Klaus Sorry, but this is what I like to do with chard. Easy folding the greens under by ladling from the center over the greens scattered on the outside.	After the lentils are cooked comes the critical part: distributing the cut greens fast and evenly throughout the lentils because the greens tend to stick together and overcook easily.	Fold the green under in batches by scattering them around the perifery of the lentils and covering them with lentils scoup out from the middle. Takes less than 5 min and allows for evenly heating for another few minutes.
Klaus I had chard and regular bulk green lentil and it worked out similarly well.	However, I had to add 1 ½ cups more vegetable broth.	Delicious, one of my favorites.
Klaus Modifying the lentil recipe by replacing the chard with mustard greens was a great success. The mustard greens have a sharp bite and full flavor that went well with the French green lentils. Served immediately once folded under since the greens started to wilt right away. .	Removing stems from mustard greens	Ready to add the cut greens
	Prepared	Served .
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