potato chard lentil dhal

Potato, Chard and Lentil Dhal

10 minutes prep time is all it takes to get this gorgeously hearty potato, chard and lentil dhal cooking away. This also works really well in a slow cooker!

Our allotment has been pretty productive in the few weeks – we have an absolute abundance of courgettes, chard, kale, spinach and lettuce and a steady supply of potatoes, cucumbers, tomatoes and raspberries.

It is the first time I’ve ever eaten chard, and I love it! We grow ‘bright lights’ rainbow chard and it’s just so pretty as well as being really tasty (especially sauteed with loads of garlic and lemon juice – mmmm!). I’ve not really known what to cook with it though so have been on the look out for new recipes.

rainbow lights chard

This vegged-up lentil dhal recipe is a brilliant base recipe – you can vary the veg as you like. Swap chard for spinach, or add in anything else you have lurking in the back of fridge. I added a chopped courgette as we have so many I now add courgette to EVERYTHING.

This is lovely served with brown rice and chapattis or naan bread. L x

lentil chard potato dhal

Potato, Chard and Lentil Dhal

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp curry paste (as spicy as you like!)
  • 1 medium tomato, roughly chopped
  • 300g potatoes, sliced into small chunks
  • 200g chard (rainbow or swiss chard / spinach / any other green leafy vegetable), stems chopped and leaves sliced
  • 200g lentils (I used 100g each of red and green)
  • 500g vegetable stock
  • The juice of 1 lemon

Directions:

  1. Put a large lidded pan over a medium heat and add the oil. 
  2. Add the onion and fry for 2 minutes.
  3. Add the curry paste and cook, stirring, for a further 2 minutes.
  4. Add the chard stalks, tomato, potatoes and lentils and pour over the stock.
  5. Stir and bring to the boil.
  6. Simmer with the pan lid on for approx 40 minutes, until the lentils are cooked through. You can add a bit more water in necessary towards the end of cooking.
  7. Enjoy with brown rice and chapattis / naan bread.
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